Cod with Curried Coconut Leeks

Bloomsbury Sport

INGREDIENTS

• 2 tbsp coconut oil

• 2 leeks, trimmed, washed and sliced

• 1 x 400ml (12/3 cups) can coconut milk

• 4 x 150g (5oz) pieces of cod fillet

• Sea salt, to taste

• A handful of fresh coriander (cilantro), leaves picked, to garnish

• Dried chilli flakes, to taste (optional) cooked brown rice, to serve

FOR THE SPICE PASTE:

• 1⁄2 tsp salt

• 2 garlic cloves, peeled

• 1 tsp curry powder (as hot as you like)

• 1⁄2 tsp fenugreek seeds

• 1⁄2 tsp coriander seeds

• 1⁄2 tsp ground turmeric

DIRECTIONS

1. First, make the spice paste. In a pestle and mortar, crush the salt, garlic and spices to a paste.

2. Melt half of the coconut oil in a saucepan over a medium heat, add the spice paste and cook for 2 minutes, then add the leeks and sweat down for a couple of minutes until they begin to soften. Pour in the coconut milk, bring to a simmer and cook for 10–15 minutes until the sauce is thick.

3. Meanwhile, heat a frying pan until just smoking hot, then reduce the heat to medium and add the remaining coconut oil. Season the cod fillets with a little sea salt and place in the pan. Cook for 5–6 minutes on each side until the flesh is a lovely golden colour and flakes apart.

4. Serve the cod and curried leek sauce with brown rice, garnished with fresh coriander and a pinch of chilli flakes, if desired.

Reprinted from at Run Enjoy: Recipes for Running Performance and Pleasure.

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