Waitrose and Partners
Turmeric & coconut cod with jasmine rice

Turmeric & coconut cod with jasmine rice

Drawing inspiration from South Asian cooking, this bright, sweet and fragrant poached cod is simple to make. 

4 out of 5 stars(4) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 200g jasmine rice
  • 2 tbsp Essential Vegetable Oil
  • 4 clove/s garlic, finely sliced
  • 5 cm piece ginger, peeled, cut into fine matchsticks
  • ½ tsp turmeric
  • 300g cherry tomatoes, halved
  • 400ml can reduced fat coconut milk
  • 2 x 260g No.1 Icelandic Cod Loin
  • 200g pack trimmed mangetout
  • Handful coriander leaves, to serve
  • 1 lime, wedges, to serve

Method

  1. Cook the rice according to pack instructions. Meanwhile, warm the oil in a large deep frying pan over a medium heat, add the garlic and ginger and sizzle for 1 minute until golden.

  2. Stir in the turmeric and the tomatoes, then cook for 5-6 minutes until the tomatoes are just starting to soften. Pour in the coconut milk, stir well and simmer for 5-6 minutes more.

  3. Cut the cod into 5cm chunks. Season the sauce to taste, add the mangetout and cod pieces, then simmer for 5-6 minutes, lid on, until the cod is cooked through, opaque and flakes easily with a fork.

  4. Divide the rice, cod, vegetables and sauce between bowls. Top with the coriander leaves and serve, with lime wedges for squeezing over.

Cook’s tip

This recipe can easily be halved to serve 2.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,742kJ/ 414kcals

Fat

13.7g

Saturated Fat

6.2g

Carbohydrates

45.2g

Sugars

5.7g

Fibre

3.6g

Protein

25.7g

Salt

0.8g

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