cod-tomato curry

I found a recipe in Bon Appetit for a cod curry using cherry tomatoes and made it with some adaptions. I liked it so much that I made it again and again—a rare summer repeat. I also made a few changes along the way (like adding kale) so I finally wrote it down so I would remember it as I like it. it’s a delicious and easy dish for any season and you don’t need fresh tomatoes.

Ingredients

3 tablespoons ghee
2 garlic cloves minced
1 inch piece ginger minced
1/2 jalapeno minced
1 tsp cardamom ground
1 tsp coriander seeds ground
1/2 tsp tumeric
1-2 tsp fish sauce
1 tablespoon lime juice
1 can diced tomatoes
1 can coconut milk
1 bunch tuscan kale blanched for 2 minutes
1 pound cod cut into 1 inch pieces
1/2 cup cherry tomatoes
1 cup basil leaves torn

Directions

Heat ghee over medium heat add garlic, ginger and pepper for 2 minutes. Add spices cook for 30 seconds. Add fish sauce and canned tomatoes.boil down (adding broth if needed). Add coconut milk and season with salt and pepper. Add kale and cherry tomatoes. Cook for 5-10 minutes or longer until tomatoes explode and flavor is good. Add salt if needed. Add fish and cook for 5 minutes. Add basil.