Simple Cod Curry
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Love fish? Here are some more yummy recipes to give you inspiration: Perfect Pan Fried Cod, Salmon Tray bake and Prawn and Chorizo Pasta
Ingredients
How to make this simple cod curry
*Defrost the cod fillets by placing the packet/ bag into room temp/ warm water.
- Start by adding the diced onion, chopped chilli and grated ginger in a large saucepan on a low heat with a tbsp of olive oil. Gently sautee for around 6 minutes, until the onions are translucent (Image 1).
- Then, add the garlic and cherry tomatoes to fry for a couple, stirring frequently (Image 2).
3. After 2 minutes, add the seasoning (curry powder and turmeric) and continue to fry for a few minutes to allow the spices to bloom (Image 3).
4. New add the fish stock, lemon grass and cook for 5 minutes, until reduced by around half (Image 4).
*Meanwhile, pop your rice on to cook, timer set according to the packet time. Mine was 12 minutes long.
5. Pour the coconut milk and spinach into the pan with the curry and stir to combine. Then gently add the defrosted cod fillets into the pan (Image 5).
6. Cook over a medium heat for 8 minutes (Image 6).
Serve with a sprinkle of coriander leaves and some optional chilli flakes for some added heat.
Here are some delicious curry recipes for you to try; Thai Green Chicken Curry, Spiced Thai Chicken Noodle Soup and Slow Cooker Beef Curry
If you tried this Simple Cod Curry recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Simple Cod Curry
Ingredients
- 360 g frozen cod (£4.40)
- 1 onion, finely diced (£0.15)
- ⅕ tbsp fresh ginger, peeled and finely grated (£0.60)
- 2 chillies (£0.55)
- 4 cloves of garlic, minced (£0.39)
- 250 g cherry tomatoes (£0.69)
- 400 ml coconut milk (£0.80)
- 280 g rice, cooked according to packet instructions (£0.52/4)=(£0.13)
- 100 g spinach (£1.00/2)=(£0.50)
- 2 stalks lemongrass, ends cut off and centre piece bashed so the stalk has split slightly (£0.70)
- Fresh coriander (£0.60)
Cupboard Essentials
- 1 tbsp olive oil
- 300 ml fish stock
- 1 heaped tsp turmeric
- 1 tbsp curry powder
Method
Note: if you prefer less heat, de-seed your chillies before finely chopping.
- Defrost the cod fillets by placing the packet/ bag into room temp/ warm water.
- Start by adding the diced onion, chopped chilli and grated ginger in a large saucepan on a low heat with a tbsp of olive oil. Gently sautee for around 6 minutes, until the onions are translucent.
- Then, add the garlic and cherry tomatoes to fry for a couple, stirring frequently. After 2 minutes, add the seasoning (curry powder and turmeric) and continue to fry for a few minutes to allow the spices to bloom.
- Then add the fish stock, lemon grass and cook for 5 minutes, until reduced by around half. Meanwhile, pop your rice on to cook, timer set according to the packet time. Mine was 12 minutes long.
- Pour the coconut milk and spinach into the pan with the curry and stir to combine. Then gently add the defrosted cod fillets into the pan and cook over a medium heat for 8 minutes.
- Serve with a sprinkle of coriander leaves and some optional chilli flakes for some added heat.
Nutrition
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