Coconut and curry leaf Cod Pilaf

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. Lower the heat, cover, and braise gently until everything is meltingly tender.

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

Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.