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20p/100mlMake the most of our frozen cod fillets with this Indian-inspired curry.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil over a medium-high heat in a large sauté or frying pan. When shimmering, add the onion and fry for 6-8 minutes, stirring often, until softened and light golden.
Add the curry paste and cook, stirring, for 2-3 minutes, until the paste separates from the oil. Stir in the coconut milk with ½ can (200ml) water and add the cherry tomatoes. Bring to a simmer and cook for 10 minutes, until the sauce has reduced by about ⅓.
Add the cod fillets, bring the sauce back to a gentle simmer, then cook for 5 minutes. Add the prawns and cook for 3-4 minutes more, until piping hot and the fish is opaque and flakes easily with a fork.
Stir in the lime juice, then season the curry to taste. Gently stir through the coriander, trying not to break up the fish. Serve with the basmati rice and lime wedges for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 1,940kJ/ 467kcals |
---|---|
Fat | 35g |
Saturated Fat | 18g |
Carbohydrates | 15g |
Sugars | 11g |
Fibre | 5g |
Protein | 22g |
Salt | 1.4g |
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20p/100ml0 added
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£1.40Price per unit
70p each0 added
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£1.45Price per unit
82.9p/100g0 added
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£1.10Price per unit
£2.75/litre0 added
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£2.43Price per unit
£6.08/kg0 added
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£7.00Price per unit
£25/kg0 added
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£4.40Price per unit
£2.20/100g0 added
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30pPrice per unit
30p each0 added
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80pPrice per unit
32p/10g0 added
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£2.30Price per unit
£2.30/kg