Coconut Cod Curry      
serves 4, Prep Time 5 mins, Cooking Time 20 mins
700g/1lb 8oz thick pieces of skinless cod fillet
1 (400ml) can of coconut milk
1tbsp oil
150g/5oz Shallots, peeled and halved
2 tbsp mild curry paste
Freshly cooked rice, mini poppadoms and lime pickle to serve
Coriander leaves and time wedges to garnish
Place the cod in a pan.  Pour in the coconut milk.  Simmer for 8-10 mins until just cooked through.  Drain, reserving the coconut milk.  Flake the cod into bite-sized pieces. Heat the oil in a frying pan, add the shallots and fry for 3 mins until softened.  Stir in the curry paste and cook, stirring for a further 2 mins.  Pour in the reserved coconut milk and simmer for 8 mins until thickened. Gently stir in the cod and heat through for 1 min.  Serve the curry on freshly cooked rice garnished with coriander leaves and lime wedges.  Serve with mini-poppadoms and lime pickles.