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Ingredients: 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. |