Bacalhau à macaense

Instructions

1. Desalt the cod for 36 to 48 hours in cold water, changing the water regularly, then cut it into large pieces after removing bones and skin.
2. Peel the potatoes, slice them into 1 cm rounds and parboil for 8 minutes in boiling water. Drain.
3. Finely slice the onions and crush the garlic.
4. Heat the oil in a large frying pan, sweat the onions for 10 minutes over low heat until soft and golden, then add the garlic, ginger and curry paste for 2 minutes.
5. Pour in the coconut milk, add the cinnamon and simmer gently for 5 minutes.
6. Lay the potatoes and pieces of cod in the sauce, cover and simmer for 20 minutes over low heat, without letting it boil hard.
7. Add the peas if using and cook for 3 more minutes. Remove the cinnamon stick, add pepper and taste the sauce to adjust the salt.
8. Sprinkle with chopped coriander and sliced chilli, and serve with white rice.