Roast cod with coconut curry sauce
- March 2015
- Serves 4
- Hands-on time 30 min, simmering time 30min, oven time 5 min
Debbie Major’s cod recipe is full of fresh, fragrant flavours and makes a perfect dinner party meal.
- 23.1g (17.9g saturated)
- 3g (1.7g sugars)
- 0.5g fibre
- 0.9g salt
Debbie says: “For a Thai favoured curry, replace the curry paste ingredients with those for your favourite Thai curry paste. Use kaffir lime leaves in place of the curry leaves and season the finished sauce with Thai fsh sauce and lime juice.”
Creamed coconut comes in a solid block and is available from the world food aisle of large supermarkets and Asian grocers. Don’t confuse it with coconut cream, which comes in a tin.
Small, dark green, shiny curry leaves are best used fresh. Look for them in Asian grocers and online. If you can’t find them, use freeze-dried curry leaves from the spice section of large supermarkets.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe