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In a large frying pan, add enough vegetable oil to fry the fish, approximately 5–7cm deep. Heat to a moderately high temperature and test whether it’s ready bydropping in a small cube of bread. If the bread fizzes and turns brown in 30seconds, the oil is ready. Slip in a couple of fillets at a time and cook for around4–5 minutes, gently turning over until it’s turned a gorgeous golden yellow andalmost ready to flake. Drain on paper kitchen towels.

In a large frying pan or wok heat the oil over a medium temperature and flashfry the fish until golden brown 2-3 minutes. Remove the fish and set aside. Inthe same oil fry the onion, ginger and garlic paste adding the tinned and freshlychopped tomatoes along with the curry leaves, chillies, cumin and turmericpowder plus garam masala and 150ml water. Stir to create a paste and cook fora minute making sure the ingredients have blended.

Pop the cod into a large pot and cover it with water, bringing it to the boil foraround 15 – 20 minutes or until the fish falls apart. Drain the cod and leave it tocool. In the meantime boil the peeled and chopped white floury potatoes and oncetender mash them coarsely. Now flake the fish using your fingers, clearing awayany bones and combine it with the potatoes and the rest of the ingredients.

In a medium sized pot, fry the onions in the oil until translucent, add the garlicand fry for a couple of minutes. Pop in the curry and coriander powder, thechopped chilli and stir until all the ingredients are coated. Contribute 250ml ofwater, the cardamom pods and cook for a further 3-4 minutes, then tip the tin oftomatoes including the juice into the pot and stir, Cook for a further 10 minuteson a medium heat and using a wooden spoon break the chunks of tomatoes intosmaller pieces.

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