Cod Nuggets with Katsu Dip

1. Start with the sauce. Heat the oil in a saucepan and gently cook the onion with a lid on for 8-10 minutes until soft. Add the garlic and ginger pastes and stir in for a minute, taking care not to burn them.⁠

2. Stir in the Punjab masala, turmeric and flour cook for a minute then slowly pour in the stock, keep stirring as it comes to a simmer. Stir in the honey, soy and creamed coconut and set aside while you cook make the cod nuggets.⁠

3. Heat the oven to 200C/180C Fan. Grease a non-stick oven tray with the oil. On the kitchen surface, line up a plate with the fish pieces, a shallow bowl of beaten egg and a plate spread with the bread crumbs. Dip a piece of fish into the egg so its covered then put it into the bread crumbs, toss until fully coated and lay on the baking tray. Repeat with all of the fish. Bake in the oven for 10 minutes until the fish is cooked through.⁠

5. When the cod is done reheat the sauce. Squeeze some lime juice over the cod and serve with the Katsu dip.⁠