Cod Curry
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 1 Onion (diced)
- 2 tablespoons Garlic and ginger paste
- 2 tablespoons Curry powder
- 100 g Cauliflower (chopped into small florets)
- 0.5 Aubergine (eggplant) (diced)
- 400 g Chopped tomatoes (canned)
- 100 ml Coconut milk
- 240 g Cod fillets ((about 120g/4oz per fillet))
- 0.5 Lime (juice only)
- Fresh coriander (cilantro) (to serve)
Method
- Heat 1 tbsp Olive oil in a large pan and add 1 Onion and 0.5 Aubergine (eggplant). Cook until softened (about 2 minutes).
- Add 2 tbsp Garlic and ginger paste and stir well.
- Stir in 2 tbsp Curry powder and cook for a further minute.
- Add 100 g Cauliflower, 400 g Chopped tomatoes and 100 ml Coconut milk. Stir well so everything is combined and simmer for 8 minutes.
- Place 240 g Cod fillets on top of the sauce and cover the pan with a lid. Cook until the cod is cooked through, about 5-10 minutes.
- Squeeze over the juice of 0.5 Lime and sprinkle with Fresh coriander (cilantro).