Heat the oil in a medium pan over a medium heat. Once hot, add the crushed garlic and diced onion. Turn the heat down and cook gently until the onions are soft.
Add the tomato purée, salt and water. Cook for a further 5 minutes over a low heat.
Now add the turmeric, paprika and cumin, and cook gently for another 5 minutes.
Add the clementine peel and cook for 10 minutes, until the peel is soft and almost falling apart.
Use a potato masher to mash all the peel – breaking it up will intensify the flavour.
Finally, add the fish, cover and cook for 10 minutes over a low heat.
Once the fish is cooked, take the pan off the heat and sprinkle over the chopped coriander.
This dish is best eaten with hot basmati rice.
Preparation time: 15 minutes
Cannot be frozen
5 tablespoons olive oil
2 cloves of garlic, crushed
½ onion, diced
1 tablespoon tomato purée
1 teaspoon fine sea salt
½ teaspoon turmeric
1 teaspoon paprika
1 teaspoon ground cumin
2 clementines, peel only, sliced
300g cod fillets
large handful of coriander, finely chopped