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    4.73 from 11 votes

    Spicy Tomato and Coconut Cod Curry

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    Mimi Harrison Posted on Updated on
    This creamy and spicy tomato cod curry has all the flavour and nutrients to make up a delicious and healthy family meal/ or works perfectly as meal prep.
    Prep time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    £1.68
    Makes: 5
    mains
    Indian
    Freezable

    Table of Contents

    Spicy Tomato and Coconut Cod Curry

    by Mimi Harrison
    Print
    4.73 from 11 votes
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    £1.68
    mains
    Indian
    Freezable
    Servings: 5
    A white bowl filled with spicy cod curry with rice, reel chillies and fresh mint.
    MetricUS Standard
    This creamy and spicy tomato cod curry has all the flavour and nutrients to make up a delicious and healthy family meal/ or works perfectly as meal prep.

    Ingredients

    • 1 large white onion finely diced (£0.09)
    • 3 cloves garlic minced (£0.69/3)=(£0.23)
    • 75 g fresh ginger chopped (£0.50)
    • 1-3 mixed chillies deseeded and chopped (£0.50)
    • 2 tins of plum tomatoes £0.28x2=(£0.56)
    • 200 ml coconut milk £0.59
    • 4 tbsp red Thai curry paste £0.95
    • 400 g cod fillets £3.30
    • 300 g long grain brown rice £0.83/3=(£0.28)
    • Frozen mixed veg £0.92
    • Handful fresh mint £0.50

    Cupboard Essentials

    • 1 tbsp olive oil/coconut oil
    • 200 ml fish stock
    • 1 tbsp tomato puree
    • Optional chilli flakes

    Method

    • Start by adding the diced onion and grated ginger in a large saucepan on a low heat with a tbsp of olive oil/coconut oil. Gently sautee for around 6 minutes, until the onions are translucent.
    • Now add the deseeded and chopped chillies, thai paste, tomato puree and minced garlic to gently fry for two minutes before adding the plum tomatoes and stock. Reduce to a low simmer for 25 minutes.
    • Meanwhile, defrost the cod fillets by placing the packet/ bag into room temp/ warm water. Also defrost the frozen mixed veg by placing in the microwave for 5 minutes. Run the veg through a colander to drain the excess water after microwaving.
    • Pop your rice on to cook, timer set according to the packet time. Mine was 22 minutes.
    • Once the curry has been cooking for around 25 minutes, use a hand blender to whiz the sauce into a smooth curry. This step is completely optional though, feel free to skip. Slowly stir the coconut milk into the pan and add the vegetables and cod to cook for a further 10 minutes, pan now covered with a lid.
    • Serve with a sprinkle of mint leaves and some optional chilli flakes for some added heat.

    Nutrition

    Servings: 5 servings
    Fat: 14g
    Calories: 526kcal
    Carbohydrates: 45g
    Protein: 27g
    As Seen On

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