Preparation

• 1
  In a dry pan, toast the peppercorns and cumin seeds for just a minute to warm them. and then grind them together with the red pepper flakes and the cinnamon.
• 2
  Peel and finely chop the onion, peel and finely grate the ginger then peel and finely chop the garlic. Saute the onion in a tablespoon of sunflower oil over a low heat for 2-3 minutes, add the garlic and ginger and saute for a further 3 minutes.
• 3
  Stir in the prepared spices and saute gently, stirring, for another minute or two; take care not to burn the spices. Add the vinegar, tomato puree and sugar, and season with salt.
• 4
  Stir in the chopped tomatoes and simmer gently, stirring occasionally, for about 15 minutes.
• 5
  Blot the cod fillets on kitchen paper and season with a little salt. Heat 2 teaspoons of oil in a small frying pan and place the fish, skin side down, in the hot oil. Cook for 3 minutes, or until the skin is crisp and golden.
• 6
  Carefully turn the cod fillets and add the butter, cut into small pieces. Cook the fish for a further 2-3 minutes, depending on thickness, basting occasionally with the oil and butter. Lift out when the fish is cooked through.
• 7
  Finely chop some coriander and stir into the tomato sauce. Spoon the sauce into two dishes and place the cod on top, skin side up. Garnish with a little chopped coriander.