Quick · Easy · With children
Quick cod curry
Mild coconut curry for the whole family
- Time
- 25 min
- Difficulty
- Easy
- Cuisine
- Asian-inspired
- Serves
- 4 people
From behind the fish counter
Gently poach the fish in the sauce rather than frying it so it stays tender and holds together. Whiting also works well and can be more affordable.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Start cooking the rice according to the packet instructions.
- 2
Gently fry the chopped onion in oil for 3 minutes. Add the curry paste and cook for 1 minute.
- 3
Add pepper strips and coconut milk and simmer for 5 minutes.
- 4
Add the sugar snap peas and fish. Gently poach for 5–8 minutes until the fish is cooked through in the centre. Stir carefully and avoid boiling hard.
- 5
Season with lime juice and salt.
- 6
Serve over rice with coriander.
Easy Ideal for everyday cooking — straightforward steps.
From Schaap’s Vishandel
- 600 g cod fillet (or whiting), cut into 3 cm pieces
From the supermarket
- 400 ml coconut milk
- 2 tbsp mild curry paste
- 1 onion + 1 red pepper
- 150 g sugar snap peas
- 1 lime
- 2 tbsp finely chopped coriander
- 300 g rice
- 1 tbsp oil
- Salt to taste