We opted to use cherry tomatoes here because we like their sweetness and how quickly they collapse into a sauce, but you can use larger tomatoes if you have those on hand—just make sure to give them a rough chop before incorporating them into the curry.

4 servings

3

Tbsp. virgin coconut oil or vegetable oil

1

red chili, halved, seeded, thinly sliced

1

1" piece fresh ginger, peeled, thinly sliced

2

garlic cloves, thinly sliced

4

cardamom pods, crushed

1

tsp. ground coriander

½

tsp. ground turmeric

2

pints cherry tomatoes (about 1¼ lb.)

¼

cup unsweetened coconut cream

.

Kosher salt

4

5-oz. skinless cod fillets

1

cup basil leaves, torn if large

Step 1

Heat oil in a medium skillet over medium until melted. Add chile, ginger, and garlic and cook, stirring often, until garlic has softened but not taken on any color, about 3 minutes. Add cardamom, coriander, and turmeric and cook, stirring, until fragrant, about 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have burst and released their liquid, 12–15 minutes. Stir in coconut cream; taste and season curry with salt.

Step 2

Reduce heat to medium-low. Season cod with salt and nestle into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake, 5–7 minutes (thicker pieces will take longer to cook).

Step 3

Gently transfer cod to shallow bowls. Stir basil into tomato curry, then spoon over fish.