Poached Cod in Tomato Curry Recipe
"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...."
INGREDIENTS
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3 Tbsp. virgin coconut oil or vegetable oil
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1 red chile, halved, seeded, thinly sliced
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1 1" piece fresh ginger, peeled, thinly sliced
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2 garlic cloves, thinly sliced
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4 cardamom pods, crushed
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1 tsp. ground coriander
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½ tsp. ground turmeric
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2 pints cherry tomatoes (about 2¼ lb.)
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¼ cup unsweetened coconut cream
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Kosher salt
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4 5-oz. skinless cod fillets
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1 cup basil leaves, torn if large
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