• 1tbsp Olive oil
  • 1 Onion, finely chopped
  • 2 Garlic cloves, crushed
  • 2tsp Garam masala
  • 1tsp Ground ginger
  • ½tsp Ground allspice
  • 400g Tinned chopped tomatoes
  • 2tbsp Tomato purée
  • 150ml Water
  • 225g Pineapple pieces, drained
  • 450g Cod fillet, skinless and boneless


  • STEP 1

    Heat the oil in a large frying pan, sauté pan or casserole dish. Fry the onion gently until it is soft but not browned.

  • STEP 2

    Add the spices and garlic and cook for one minute.

  • STEP 3

    Add the tomatoes, tomato purée and water. Bring to the boil and simmer gently, uncovered, for 10-15 minutes, stirring every now and again, until the fish is tender.

  • STEP 4

    Serve with rice, couscous or potatoes. Check carefully for bones before serving.

  • STEP 5
    • Adding the spices at the beginning of the cooking allows them to permeate the whole dish and also takes away any ‘raw’ taste.
    • You can use any white fish for this dish, either fresh or frozen. If you use frozen fish, allow a bit of extra simmering time to make sure it is absolutely defrosted and cooked through.
    • Adults sharing the same dish can add salt at the table, and / or a pinch of cayenne pepper.