Cod Coconut Curry

CURRY IN 20 MINUTES

If you like to have dinner ready quickly and still want something packed full of flavour? Then this is the recipe for you! This curry only takes 20 minutes to make and is super coconut-ty and creamy! This curry also only requires one pan so it also includes minimal washing up!

Perfect for the week ahead, or for entertaining people!

If you try this recipe and love it, make sure to tag me in your Instagram posts @the_happy_oat !

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Serves: 2. Cooking Time: 20 minutes

INGREDIENTS

• 1 tbsp of yellow mustard seed

• 1 tsp of dried chilli flakes (slightly less if you are less tolerant to spice)

• 1 tbsp of green cardamom pods

• 1 tsp of cumin

• 1 tsp of turmeric

• 1 white onion (finely diced)

• 2 cloves of garlic (crushed)

• 2 tbsp of coconut oil

• 1 can of light coconut milk

• 2 large fillets of cod

• 150g of vine tomatoes (sliced into 3 or quartered)

• 2 handfuls of baby leaf spinach

• Salt and pepper to taste

METHOD

1. In a medium-hot frying pan, dry fry the spices (mustard seeds, chilli flakes, cardamon pods, cumin and turmeric) for 1-2 minutes, until the spices become fragrant.

2. Add the coconut oil oil, onion and garlic and fry for a further 2-3 minutes, until onion is soft and translucent

3. Add the coconut milk and allow to simmer for 5 minutes on a medium heat

4. Place the fish and tomatoes in the sauce and cook for 8-10 minutes until cooked through. In the last 2-3 minutes add in your spinach and allow to wilt.

5. Serve immediately, I love to serve this curry with brown rice!

Happy Cooking!

Ruth xxx