Did you have a long day and an empty stomach, and are you craving dinner that will fill you up without taking forever to make? We've got something for you. Forget the long cooking process and mountains of dirty dishes. This quick cod curry is proof that you can make a proper and filling dish with just one pan and a couple of minutes of time. Smooth coconut milk and vegetables come together in a rich, creamy sauce that is complemented by the tender cod. Absolutely simple and balanced dinner packed with good quality protein!💪🏻
Shop ingredients
Nutrition (1 serving)
- 560 kcal
- 40 g carbohydrates
- 30 g fats
- 38 g protein
Per 3 portions
- 1 tbsp ghee
- 2 spring onions
- 2 tbsp curry paste
- 400 ml coconut milk
- 1 tbsp Tamari soy sauces
- 1 tbsp fish sauces
- 1 tsp maple syrup
- 2 carrots
- 1 courgette
- 400 g cod fillets
- 100 g jasmine rice
- fresh chili
- coriander
- lime
Instructions
-
Start by cooking the rice – simply cook it according to the packet instructions.
-
Heat a tablespoon of ghee in a deep pan and lightly fry the spring onion until fragrant.
-
Add 1‑2 tablespoons of curry paste (depending on how spicy you like it) and fry it for a minute so it can release all the flavours.
-
Pour in the coconut milk. Add a tablespoon of soy sauce, fish sauce, and maple syrup. Mix well.
-
Slice the carrot and courgette into thin strips and add them to the sauce. Simmer for a few minutes over medium heat, until it softens a little bit.
-
Finally, place the cod fillets (you can chop them into smaller chunks) on top of the sauce. Simmer over medium heat for a couple of minutes until the fillets turn white, tender and fall apart easily.
- Serve with cooked rice, chilli, coriander and lime juice. Enjoy!
