Coconut Cod Curry

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Ingredients:

• 2 fresh cod fillets

• 3 spring onions, sliced finely

• 1 red chilli finely sliced

• 4 tbsp madras curry paste

• 400ml coconut milk

• salt & pepper

• olive oil

• fresh coriander to garnish

How to:

• Start by coating the cod in the curry paste and let it sit for 5 minutes. 

• Heat a drizzle of oil in a frying pan over medium heat, sear the cod fillets gently flipping halfway through. Cook for about 3-5 minutes on each side depending on the size of the fillets. Try not to break the fillets whilst flipping.

• Add the coconut milk and gently stir to pick up any of the curry paste stuck to the bottom of the pan, once simmering, reduce the heat to low and cook for a further 15 minutes or until the sauce begins to reduce and thicken.

• Taste and season with salt and pepper to preference. Before serving top with the finely sliced red chilli, spring onions and sprinkle over the fresh coriander.

South East India meets South East Asia

This recipe is a super easy one pan meal that can come together quickly. It's a recipe that can be adapted to your taste in various ways, for example you can use a korma paste If you're not big on spice, or use a green curry paste to get a taste of Thailand. 

This is best served with a naan bread or a side of rice.

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Download the coconut cod curry recipe card below to add to your recipe cookbook.

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Coconut Cod Curry Recipe Card.pdf

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