Cod and Tomato Rice with Toasted Spices

Instructions

1. 1

   Rinse the rice under cold water until it runs clear, then put it in the saucepan with 150 ml water and a pinch of the salt. Bring to a boil, cover, and simmer on low until the water is absorbed and the grains are tender, about 15 minutes. Take it off the heat and leave it covered to steam.

   ~15 min

   Why?
2. 2

   While step 1 cooks

   While the rice cooks, roughly chop the tomatoes into 2 cm pieces and grate or finely chop the ginger. Measure the turmeric, ground cumin, ground coriander, curry powder and cinnamon into a small pile.

   ~5 min

3. 3

   Heat the vegetable oil in the frying pan over medium heat. Add the ginger and the spices and stir constantly for 45 seconds, until fragrant and darkened slightly. Do not let them burn.

   ~2 min

   Why? Chef's tip Technique
4. 4

   Add the tomatoes and the remaining salt and black pepper to the pan. Cook for 5 minutes, stirring, until the tomatoes collapse and release their juices. Pour in the coconut milk and simmer for 3 minutes until the sauce thickens slightly.

   ~8 min

   Why? Technique
5. 5

   Pat the cod fillets dry and nestle them into the sauce. Cover and simmer gently for 6 to 8 minutes, until the fish turns opaque and flakes easily with a fork.

   ~8 min

   Why? Technique
6. 6

   Take the pan off the heat and let it stand for 5 minutes so the cod finishes cooking and the sauce settles. Fluff the rice with a fork, spoon it onto a plate, and lay the cod and sauce over the top.

   ~5 min

   Why?