All Recipes

Spicy Tomato & Coconut Cod Curry

Freezable
5
£1.68 Per Portion
35M

Ingredients

  • 1 large white onion, finely diced (£0.09)
  • 3 cloves garlic, minced (£0.69/3)=(£0.23)
  • 75g fresh ginger, chopped (£0.50)
  • 1-3 mixed chillies, deseeded and chopped (£0.50)
  • 2 tins of plum tomatoes (£0.28x2)=(£0.56)
  • 200ml coconut milk (£0.59)
  • 4 tbsp red Thai curry paste (£0.95)
  • 400g cod fillets (£3.30)
  • 300g 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
  • 200ml fish stock
  • 1 tbsp tomato puree
  • Optional chilli flakes

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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
  • Save money & reduce time meal planning with our shopping cart feature
  • Access all your favourite recipes & step by step videos in your personal dashboard
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Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
  • Save money & reduce time meal planning with our shopping cart feature
  • Access all your favourite recipes & step by step videos in your personal dashboard
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Method

1. 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.

2. 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 25M.

3. 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 5M. Run the veg through a colander to drain the excess water after microwaving.

4. Pop your rice on to cook, timer set according to the packet time. Mine was 22 minutes.

5. Once the curry has been cooking for around 25M, 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.

6. Serve with a sprinkle of mint leaves and some optional chilli flakes for some added heat.

Step By Step

1

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.

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