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Seared Cod With Peas And Prawn Curry

Ingredients

4 x 150g skinned cod loin
70g butter
1 tbsp vegetable oil
1 small red onion peeled and diced
250g frozen peas defrosted
1 clove of garlic peeled and chopped
2 tbsp Korma curry paste
16 peeled tiger prawns
1 small handful of chopped coriander leaves
1 x 200ml carton of cr?®me fraiche
Sea salt and freshly ground black pepper
Basmati rice to serve

Method

Heat half the butter in a pan until melted and add the onion. Cook for 3 minutes until it is softened, add the garlic and curry paste and cook for a further 1 minute stirring all the time. Then reduce the heat and add the cr?®me fraiche, prawns and peas. Bring to the boil and add the coriander and cook for a further 30 seconds. Remove from the heat. Meanwhile cook the cod loins in the remaining butter and the tablespoon of vegetable oil. Season the cod loins well and fry on both sides until golden brown and cooked inside (this will be approximately 3 minutes on each side). Serve the cod on Basmati rice and spoon over the pea and prawn curry. Delicious with mango chutney and raita.

Serves 4

Recipe developed by Rachel Green