Tamarind and jaggery Cod Plate

Prep everything first: chop the aromatics, measure the tamarind and jaggery 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. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the garam masala and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.

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