Preparation steps 1 Cut the cod into large 5 cm pieces. 2 Squeeze one of the limes. 3 Mix the fish with the lime juice, half the turmeric and a pinch of salt. 4 Leave the fish to marinate in the fridge for 15 min. 5 Rinse the basmati rice in cold water until the water runs clear. 6 Soak the rice for 20 min in cold water. 7 Finely slice the onions. 8 Mince the garlic. 9 Grate the ginger. 10 Slit the chillies lengthways. 11 Cut the tomatoes into small dice. 12 Mix the paprika, chilli flakes, ground cumin and the rest of the turmeric with a little water to form a paste. 13 Drain the rice. 14 Cook the rice in a large pan of boiling salted water for 9 to 10 min. 15 Drain the rice and leave it to rest, covered, for 5 min. 16 Heat the oil in a wide frying pan over medium heat. 17 Add the mustard seeds. 18 Let the mustard seeds crackle for 30 seconds with the lid ajar. 19 Brown the onions for 10 min until well golden. 20 Fry the garlic, ginger and chillies with the onions for 1 min. 21 Add the spice paste. 22 Cook the spice paste for 2 min, stirring, until the oil separates. 23 Add the tomatoes. 24 Cook the tomatoes for 8 min until they melt into a thick sauce. 25 Pour in the coconut milk. 26 Bring to a simmer. 27 Season the sauce with salt. 28 Gently lay the cod pieces in the sauce without overlapping them. 29 Cook the fish for 6 to 8 min at a simmer, lid on, without stirring. 30 Gently shake the pan to coat the fish in sauce. 31 Chop the coriander. 32 Cut the second lime into wedges. 33 Scatter the coriander over the curry. 34 Serve the curry with the basmati rice and the lime wedges. 