Name: Poached Cod in Tomato Curry
Yield: 4 servings
Ingredients: 3 Tbsp. virgin coconut oil or vegetable oil; 1 red chile, halved, seeded, thinly sliced; 1 1" piece fresh ginger, peeled, thinly sliced; 2 garlic cloves, thinly sliced; 4 cardamom pods, crushed; 1 tsp. ground coriander; ½ tsp. ground turmeric; 2 pints cherry tomatoes (about 1¼ lb.); ¼ cup unsweetened coconut cream; Kosher salt; 4 5-oz. skinless cod fillets; 1 cup basil leaves, torn if large

This image may contain Food Dish Meal Bowl Curry Platter and Soup Bowl

Photo by Emma Fishman, Food Styling by Sue Li

We opted to use cherry tomatoes here because we like their sweetness and how quickly they collapse into a sauce, but you can use larger tomatoes if you have those on hand—just make sure to give them a rough chop before incorporating them into the curry.

Recipe notes

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