Cod and carrot curry
Flaky cod fillets are gently cooked in a velvety, subtly sweet carrot base spiced with chilli powder. Garnished with fresh coriander and sliced spring onions, this vibrant curry is both light and comforting. Serve it hot over a bed of fluffy cooked white rice for a wholesome meal.
Ingredients
- Carrot soup500 ml
- Olive Oil30 ml
Instructions
5 steps- 1
Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce.
- 2
Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated.
- 3
Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded.
- 4
Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want.
- 5
Serve the cod in bowls, sprinkle over the coriander and serve with the rice.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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