Tip: This would work well with your favourite Indian side vegetable dish containing cauliflower, spinach or peas. And hot lime pickle would be a great condiment.
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750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Utensils
Step 1
Begin by seasoning the cod pieces with salt and setting aside. This helps firm the cod up so it is less likely to break apart when cooking.
Step 2
Place the new potatoes in the pot along with 250ml water. Assemble pressure lid and set the pressure release valve to the SEAL position. Select PRESSURE and set to HIGH. Set time to 6 minutes. Select START/STOP to begin.
Step 3
While the potatoes are cooking, place the onion in a mini processor bowl and process till very finely chopped. Remove and set aside. Repeat with the ginger and garlic. Split the green chillies down the middle and deseed. Process the tomatoes to a puree and set aside.
Step 4
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 5
Remove pot carefully from the unit and place potatoes on a chopping board. Press each one lightly with a wooden spoon to crack them open. (You can crack some more than others. The more cracked skin and flesh, the more crispy bits later!) Place them in a bowl with the ghee and curry powder and season with salt and pepper and mix them gently to coat. Set aside.
Step 6
Wash and dry the pot and return to the unit. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes before adding the coconut oil followed by the Kashmiri chillies and curry leaves. Fry for about 30 seconds, stirring continuously.
Step 7
Add the onions and stir frequently for about 3 minutes. Add the garlic, ginger and green chillies and stir frequently for about 2 minutes. A little colour is OK but be careful not to burn. Add the ground cumin, coriander, fennel and turmeric and stir continuously for about a minute.
Step 8
Add 250ml of water, the tomato puree and the tamarind puree. Season to taste. Adjust temperature as necessary to achieve a gentle simmer and cook for about 5 minutes or until the liquid has reduced by about half. Select START/STOP to end cooking. Carefully remove the pot from the unit to stop it bubbling away and mix in the desiccated coconut. Add the cod pieces and turn carefully to coat them in the sauce.
Step 9
Return the pot to the unit. Select SEAR/SAUTÉ and set to MEDIUM. Select START/STOP to begin. Allow curry to heat up to a gentle simmer (adjust temperature as necessary to achieve this). Place the pressure lid on in the VENT position to allow steam to be created. It doesn’t have to be fixed properly on which also makes it easier to open and check how things are going. Simmer for no more than 2 minutes. You want the cod just cooked or even a little undercooked as it will continue to cook in the residual heat whilst finishing the potatoes. Select START/STOP to finish cooking and remove the pressure lid.
Step 10
Place a piece of foil on the reversible rack, making sure rack is in the higher position. Carefully spoon the potatoes onto the foil, spreading them out evenly. Place rack inside pot over cod pieces. Close the crisping lid. Select GRILL and set time to 12 minutes. Select START/STOP to begin. Check the potatoes after 5-6 minutes and turn them over once they are nicely browned on one side. Continue cooking to brown the other side.
Step 11
When cooking is complete, carefully remove the rack followed by the pot. Serve the curried cod and crispy potatoes with freshly chopped coriander and any other accompaniments of your choice.
Begin by seasoning the cod pieces with salt and setting aside. This helps firm the cod up so it is less likely to break apart when cooking.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 2 of 11
Place the new potatoes in the pot along with 250ml water. Assemble pressure lid and set the pressure release valve to the SEAL position. Select PRESSURE and set to HIGH. Set time to 6 minutes. Select START/STOP to begin.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 3 of 11
While the potatoes are cooking, place the onion in a mini processor bowl and process till very finely chopped. Remove and set aside. Repeat with the ginger and garlic. Split the green chillies down the middle and deseed. Process the tomatoes to a puree and set aside.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 4 of 11
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to VENT position. Carefully remove lid when unit has finished releasing pressure.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 5 of 11
Remove pot carefully from the unit and place potatoes on a chopping board. Press each one lightly with a wooden spoon to crack them open. (You can crack some more than others. The more cracked skin and flesh, the more crispy bits later!) Place them in a bowl with the ghee and curry powder and season with salt and pepper and mix them gently to coat. Set aside.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 6 of 11
Wash and dry the pot and return to the unit. Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes before adding the coconut oil followed by the Kashmiri chillies and curry leaves. Fry for about 30 seconds, stirring continuously.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 7 of 11
Add the onions and stir frequently for about 3 minutes. Add the garlic, ginger and green chillies and stir frequently for about 2 minutes. A little colour is OK but be careful not to burn. Add the ground cumin, coriander, fennel and turmeric and stir continuously for about a minute.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 8 of 11
Add 250ml of water, the tomato puree and the tamarind puree. Season to taste. Adjust temperature as necessary to achieve a gentle simmer and cook for about 5 minutes or until the liquid has reduced by about half. Select START/STOP to end cooking. Carefully remove the pot from the unit to stop it bubbling away and mix in the desiccated coconut. Add the cod pieces and turn carefully to coat them in the sauce.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 9 of 11
Return the pot to the unit. Select SEAR/SAUTÉ and set to MEDIUM. Select START/STOP to begin. Allow curry to heat up to a gentle simmer (adjust temperature as necessary to achieve this). Place the pressure lid on in the VENT position to allow steam to be created. It doesn’t have to be fixed properly on which also makes it easier to open and check how things are going. Simmer for no more than 2 minutes. You want the cod just cooked or even a little undercooked as it will continue to cook in the residual heat whilst finishing the potatoes. Select START/STOP to finish cooking and remove the pressure lid.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 10 of 11
Place a piece of foil on the reversible rack, making sure rack is in the higher position. Carefully spoon the potatoes onto the foil, spreading them out evenly. Place rack inside pot over cod pieces. Close the crisping lid. Select GRILL and set time to 12 minutes. Select START/STOP to begin. Check the potatoes after 5-6 minutes and turn them over once they are nicely browned on one side. Continue cooking to brown the other side.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
10oz
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
Step 11 of 11
When cooking is complete, carefully remove the rack followed by the pot. Serve the curried cod and crispy potatoes with freshly chopped coriander and any other accompaniments of your choice.
750g
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
10
curry leaves
1
brown onion, peeled
2
plump cloves garlic, peeled
2cm piece
ginger, peeled
2
fresh green chillies
½
teaspoon ground cumin
½
teaspoon ground coriander
½
teaspoon ground fennel seeds
½
teaspoon ground turmeric
300g
tomatoes
1
tablespoon tomato puree
2
tablespoons tamarind puree
2
tablespoons desiccated coconut
salt and pepper
chopped fresh coriander, to serve
26oz
new potatoes (larger sized ones)
1 ½
tablespoons ghee
½
teaspoon curry powder
500g
chunky cod fillet, (skin on or off, according to taste), cut into 8 pieces
2
tablespoons coconut oil
2
dried Kashmiri chillies (or a pinch of chilli flakes)
