1 small red onion, peeled and diced
1 clove of garlic, peeled and chopped
2 tbsp Korma curry paste
1 x 200ml carton of creme fraiche
16 peeled tiger prawns
250g frozen peas, defrosted
1 small handful coriander leaves, chopped
4 x 150g skinned cod loin
1 tbsp vegetable oil
Sea salt and black pepper
Basmati rice to serve
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 minute stirring all the time. Then reduce the heat and add the creme 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.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)