Ingredients

Curry paste 

  • 1 small piece fresh ginger
  • 1 handful coriander stalks 
  • 1 fresh chilli pips out
  • 1 tsp cumin seeds 
  • 1 tsp coriander seeds 
  • Fresh tumeric/ ground 1tsp

Cod

  • 500g fresh Cod 
  • 2medium onions (small dice)
  • 1 can coconut milk 
  • 1 small pack mange tout 
  • 6pieces small sweet corn 
  • 1 pepper 
  • 1 large potato cut in dice. 
  • Coconut oil 

Method

Curry paste 

  1. Grind to a paste with a pestle and mortar (can use red or green curry paste as alternative, or you can add a little paste as well) 

Cod

  1. Heat coconut oil in a pan, add shallots and sweat until soft.
  2. Add the paste to the pan and cook for 10 minutes on a low medium heat (be careful not to burn)
  3. Meanwhile fry off your veg separately in a hot pan, and set aside.
  4. Par boil potato dice until soft but not too soft.
  5. Cut your fish in large dice, and brown in a hot pan and colour nicely, set aside. 
  6. Add coconut milk to the paste and bring to the boil. Add potato and vegetables. 
  7. At this point you can put aside the amount you want to freeze before adding the fish. 
  8. It is always better to freeze fish separately and then add at the end. 
  9. Add fish to the curry and simmer for 5-6 mins until the fish is cooked. 
  10. Add fresh chopped Coriander, spring onion and fresh lime. 
  11. Serve with basmati rice. 

Note: You can also freeze cooked rice, after it's cooked, pour cold running water and cool completely and add to a zip bag and flatten out for easy strange and pop into freezer.