Cod and carrot curry
Nadiya's carrot soup is used to make a flavourful base for a cod curry. The perfect midweek meal that makes the most of leftovers!
Ingredients
- ½ portion carrot soup
- 2 cod fillets (285g/10¼oz each), cut into chunks
- 2 tsp oil, plus extra for frying
- sprinkle of salt
- ½ tsp chilli powder
- 4 spring onions, trimmed and sliced into long thin 5cm/2inch strips
- chopped fresh coriander leaves, to garnish
- freshly cooked white rice, to serve
Method
Place the carrot soup in a saucepan over a medium heat and leave to bubble away and reduce.
Place the cod chunks in a bowl and drizzle over the oil. Add the salt and chilli powder and spring onions, and mix until the fish and veg is completely coated.
Heat a non-stick frying pan over a medium heat. Heat some oil in the pan and cook the cod chunks and spring onions until they are golden. Cook in batches so the pan is not overcrowded.
Add the fish and spring onion to the reduced carrot soup. Carefully mix through, cover and cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is just what you want.
Serve the cod in bowls, sprinkle over the coriander and serve with the rice.
Recipe Tips
This curry can also be made with a mixture of cod, haddock and prawns or even with crab sticks.
