Cod & rhubarb karahi

Ingredients

• 1 bulb of garlic, minced
• 1 thumb of ginger, minced
• 1 green chilli
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sea salt
• 2 tbsp black pepper, crushed
• 5 medium-sized tomatoes, finely diced
• 250g rhubarb, cut into 3-4cm sticks
• 4 cod fillets, chopped into 3cm cubes
• A handful of coriander, roughly chopped
• 25g ginger, cut into matchsticks

Method

In a wok, cast iron skillet or any pan suitable for stir frying, add 4 tbsp rapeseed oil over a high heat. Once the oil is hot, add in the minced garlic and ginger and the whole green chilli, stirring constantly to avoid it burning. Continue until the raw smell goes, then add the spices and seasonings, stirring for 2 mins before adding your chopped tomatoes. Keep stirring to ensure nothing catches on the bottom!

Keep the heat high and cook for 10 mins before adding the rhubarb. Give this a good stir so it’s fully coated in the spicy tomato mix.

After a further 10 mins, the oil should have separated and the tomatoes thickened into a sauce. Now add your cod and cook for 6-8 mins until cooked through.

Stir through the coriander, remove the chilli and garnish with the matchsticks of ginger on top. Serve with a bowl of steaming rice and crispy parathas.

Images: Stuart Ovenden