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Mince the garlic and slice the onion. Quarter the tomatoes. Dice the cod into nugget-sized pieces.
Set a lidded frying pan over a medium-high heat. Add the vegetable oil, the garlic, onion, bay leaf, mustard seeds and some salt to the pan, then cook, tossing, for 5 mins until caramelised and translucent.
Add the quartered tomatoes and reduce. Add quartered tomatoes and reduce with the lid on for 5 mins. After 5 mins, optionally remove the skin if you like.
Add all the seasonings and the tomato purée. Cook for 1 min, then add the cod pieces with a splash of water. Simmer for 2 mins – this is the stage where the oil will start to separate.
Add the single cream and stock, put a lid on top of the pan, then reduce for 5 mins.
To serve, top with red chillies and fresh coriander. Eat alongside rice, salad and naans.