Simple Cod Curry
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.
Servings: 4
Calories: 600kcal
Cost: £2.37
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
Instructions
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
Calories: 600kcal | Carbohydrates: 66g | Protein: 29g | Fat: 23g