Indian Cod Tart

Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the cod. Cook over a fierce heat until well charred in patches, then finish through.

Stir in the tinned coconut milk and the rest of the coconut and curry leaf flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.