Ingredients:
• 1 pound cod fillets, cut into large 2-inch chunks
• 1 can (400ml / 13.5 oz) full-fat coconut milk
• 2–3 tablespoons yellow or red curry paste
• 1.5 tablespoons ginger-garlic paste (or thick sauce)
• 1 medium yellow onion, finely chopped
• 1 medium bell pepper (red or yellow), sliced into strips
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 cup fresh dill, finely chopped (reserve a little for serving)
• 1/4 teaspoon salt
Directions:
• Heat 2 tablespoons of olive oil in a deep skillet or wide pan over medium heat.
• Add the finely chopped onion and sauté for 3 minutes until it begins to soften and turn translucent.
• Turn the heat down slightly. Add the 2–3 tablespoons of curry paste and the 1.5 tablespoons of ginger-garlic paste to the pan.
• Stir constantly for 1–2 minutes.
• Pour in the can of coconut milk and stir thoroughly until both pastes completely dissolve into the liquid. Bring the curry sauce to a gentle boil.
• Carefully submerge the bell pepper strips and the cod chunks into the sauce.
• Cover the pan with a lid, lower the heat to medium-low, and simmer for 7–10 minutes until the fish turns opaque and flakes easily.
• Turn off the heat. Gently stir in the 1 tablespoon of lemon juice, the 1/4 teaspoon of salt, and most of the fresh dill.
• Fold the sauce gently so you don’t break up the tender chunks of cod.
• Spoon the curry over hot rice or serve with warm flatbread. Top with a final sprinkle of fresh dill.
Serve with jasmine rice and/or warm naan bread to soak up the rich, dill-infused sauce.
