Cod and Venus Clam Vindaloo with Think Tomato

🕑 45–60 minutes (active time) 🍴 Serves 4

Cod & Venus Clam Vindaloo with Think Tomato

For the Vindaloo sauce

(Vindaloo is an Indian curry. You can also use a ready-made vindaloo paste if you prefer.)

Curry paste

• 4 dried red chilies

• 4 cloves garlic, peeled

• 1 piece fresh ginger (about 2–3 cm), peeled and chopped

• 2 tsp cumin seeds

• 1 tsp coriander seeds

• 1 tsp mustard seeds

• ½ tsp ground turmeric

• ½ tsp ground cinnamon

• 4–5 black peppercorns

• 2 tbsp vinegar (preferably apple cider vinegar)

• Salt, to taste

Main

• 1 jar Think Tomato Cinnamon

• 500 g cod fillet, cut into chunks

• 500 g Venus clams (or other clams)

For the garlic bread

• 1 baguette

• 4 cloves garlic, halved

• Olive oil

Instructions

1. Place all the ingredients for the vindaloo curry paste in a blender or food processor.

2. Blend until smooth. You may add a little water to help blending, but keep the paste fairly thick.

3. Taste the paste and adjust the seasoning with salt. Add extra dried chilies if you like it spicier.

4. Mix the curry paste with the Think Tomato Cinnamon sauce and let it simmer for 5 minutes.

5. Cut the cod into bite-sized pieces.

6. Rinse the clams thoroughly.

7. Gently cook the cod and clams in the sauce until the fish is just cooked and the clams have opened.

8. Finish with fresh coriander and serve, if desired, with cucumber yoghurt on the side.

Garlic bread

1. Rub the baguette with the cut garlic cloves and drizzle with olive oil.

2. Toast until golden brown in a preheated oven at 190°C (375°F).

Enjoy!