A simple cod curry from southern India accompanied with freshly made chipati.
Peel and roughly dice the onion and garlic, dice the tomato and slice the chilli.
Heat saucepan with a little of the oil, sweat the onions for a five minutes on a low heat, add the garlic and chilli's and cook for another couple of minutes stirring as you go, add the tomato and cook for another 5 minutes reducing down to a paste and blitz with a stick blender.
Heat the remaining oil in a heavy based pan and add the mustard seeds, fry for 30 seconds. Add the paste, curry leaves and turmeric and cook for a further 2 minutes. Add the water and coconut milk, bring to the boil then add the cod. Cook for 5 minutes or until cooked through shaking the pan as you go. Shake the pan and do not stir as the fish will break up. Finish with the coriander.
Mix the flours and salt together in a bowl. Bring the water up to room temperature by heating in a pan. Melt the butter and add to the flour along with the warm water.Knead in the bowl with a dough scraper for 2-3 minutes, cover with cling film and allow to rest for 15 minutes. Divide the dough into 6 pieces onto a lightly floured surface. Flour a rolling pin and roll out to roughly 12cm diameter. Heat a heavy based frying pan on a medium heat, when hot add one of the circles of dough in the pan and cook for 1-2 minutes or until bubbles appear. Flip the bread over and press down with a spatula to ensure even cooking. Continue to cook until golden brown. When cooked place on a warm plate and cover with a tea towel while you continue to cook the remaining pieces of dough.
«Cod is an extremely flaky fish so be careful when serving the curry not to bash it around. If your worried that it may fall apart pollock is an excellent alternative.»