This weeknight recipe comes together effortlessly in one skillet.
’s single-origin heirloom turmeric and cardamom, which is ethically sourced and infinitely fresher than most spices in the grocery store.)
This recipe uses cherry tomatoes, which break down quickly to help sweeten and thicken the sauce. Larger tomatoes work fine too, as long as they’re roughly chopped. Once the cod joined the skillet, I covered the pan and simmered over medium-low until the filets were opaque and beginning to flake. Then I took it off heat to prevent over-cooking and added a hefty cup of basil leaves to perfume the whole pan.
This is the kind of effortless dish I daydream about serving at dinner parties, and the contrasting hues of red curry and white fish would certainly make for an impressive centerpiece. But for now, the pared-down ingredients list and soul-satisfying broth appeal most on Tuesday nights. Spooned over white rice in my favoritePoached Cod in Tomato Curry
We opted to use cherry tomatoes here because we like their sweetness and how quickly they collapse into a sauce, but you can use larger tomatoes if you have those on hand—just make sure to give them a rough chop before incorporating them into the curry.
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