1. Heat ghee in a large non stick wok or Balti dish on a medium heat & have the following ready:
• 1 Tbsp ghee
• 1 large onion finely diced & sliced half of each
• 3 cloves, fresh garlic minced
• I Tbsp fresh ginger grated
• 1 fresh green chilli finger (hot) or bullet (mild) dependent on your preference —sliced
2. Add your onions cook until softened and golden

1. Add your garlic, ginger & chillies — saute until the raw small has gone.

For the Balti sauce

Cook spices for 1 minute, add tomatoes & 1/2 tsp salt cook for 8 to 10 minutes

1. Add in the spices below and stir fry into the onions then stir constantly so the spices toast & do not burn.
• 1 tsp cumin ground
• 1 tsp coriander ground
• 1/2 tsp turmeric

1. Now add in your tomatoes, stir through and add in salt

• 400g fresh ripe vine tomatoes
• 1/2 tsp salt

1. Mash the tomatoes slightly with your spoon, or use a potato masher (quicker!) so they break down into a rich sauce

1. Add 125ml water to your crumbled vegetable stock cube & pour it into your pan.
2. simmer until nicely combined

---

De-ice the cod steaks

Now your sauce is ready, place the frozen cod steaks into a little water to remove the excess ice - just so we minimise the amount of water being added.

Poach the fish

Frozen fish 10 to 12 mins. Fresh fish 6 to 7 mins

Have the following ingredients ready:

• 4 cod steaks 600g to 800g
• 1 tsp garam masala
• 1/2 tsp sea salt ground
• 1 tsp white pepper ground
• Handful of fresh coriander — chopped

1. Pat the fish dry to remove excess water
2. Now nestle them into your tomato sauce

1. Sprinkle over your garam masala, white pepper, salt if required and fresh coriander
   • garam masala
   • white pepper
   • salt - to taste

1. cover the fish with sauce

1. Cover and allow to cook until the fish is opaque and flaky — 65°C minimum if you own a thermometer