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Essential Vegetable Oil1litre
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21p/100mlMake the most of our frozen cod fillets with this Indian-inspired curry.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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 |
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Fat | 35g |
Saturated Fat | 18g |
Carbohydrates | 15g |
Sugars | 11g |
Fibre | 5g |
Protein | 22g |
Salt | 1.4g |
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