Seared Cod With Peas And Prawn Curry

Name: Seared Cod With Peas And Prawn Curry
Cook time: 60 min
Yield: 4
Ingredients: 70 g Butter; 1 small Red onion, peeled and diced; 1 clove of Garlic, peeled and chopped; 2 tablespoons Korma curry paste; 1 x 200ml carton of Crème fraiche; 16 peeled Tiger prawns; 250 g Garden Peas 375g frozen peas, defrosted; 1 small handful Coriander leaves, chopped; 4 x 150g Skinned cod loin; 1 tablespoon Vegetable oil; Sea salt and black pepper; Basmati rice to serve

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Cooking Time

60'

Nr of servings

Difficulty Level

For more delicious recipes made with the humble yet mighty pea take a look at www.peas.org

Cooking Time

60'

Nr of servings

Difficulty Level

Ingredients

Butter

small Red onion, peeled and diced

clove

of Garlic, peeled and chopped

tablespoons

Korma curry paste

x 200ml carton of Crème fraiche

peeled Tiger prawns

250

frozen peas, defrosted

small handful Coriander leaves, chopped

x 150g Skinned cod loin

tablespoon

Vegetable oil

Sea salt and black pepper

Basmati rice to serve

For more delicious recipes made with the humble yet mighty pea take a look at www.peas.org

Our 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 minute stirring all the time. Refer to pack cooking instructions to cook the peas. Then reduce the heat and add the crème 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.