Sometimes the best meals come from what yuh already have inna yuh kitchen. This Coconut Curry Cod is a perfect example — quick, comforting, and full of Caribbean flava. Whether the cod come from the freezer, the peppers were half-used inna the fridge, or the coconut milk been sitting in the cupboard — this dish helps yuh use what yuh got. No waste, just FLAVA

Ingredients

•2 cod fillets, cut in two

•¼ tsp sea salt

•¼ tsp black pepper

•1 tsp all-purpose seasoning

•1 tsp garlic powder

•1 tsp dried thyme

•Olive oil (for frying)

•1 small onion, chopped

•4 garlic cloves, minced

•½ tsp fresh ginger (or use ground if dat’s what yuh have)

•½ scotch bonnet, chopped (adjust to your heat level)

•2 mixed bell peppers, chopped

•1 tbsp curry powder

•300ml coconut milk

To serve:

•Steamed white rice or rice & peas

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Method

1.Season the Cod:

Pat the cod dry and season with salt, pepper, all-purpose, garlic powder, and dried thyme. Rub it all in gently and set aside.

2.Sauté the Base:

In a large frying pan, heat a drizzle of olive oil over medium heat.

Add onions, garlic, scotch bonnet, ginger and bell peppers and cook for 2–3 minutes until soft.

3.Add the Curry & Coconut:

Pour in the coconut milk and mix well. Let it simmer for 5 minutes until it thickens slightly.

Add  curry powder, stir, and cook it for 30 seconds to bring out the aroma.

      1. Cook the Cod:

Gently place the seasoned cod into the sauce.

Spoon the curry over the fish, cover, and let it simmer on low for 8–10 minutes, or until the fish is tender and flaky.

5.Serve It Up:

Dish it out over some fluffy rice. Make sure yuh pour plenty of that rich curry sauce pon top!

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