small red onion, peeled and diced
of garlic, peeled and chopped
Korma curry paste
x 200ml carton of crème fraiche
peeled tiger prawns
small handful coriander leaves, chopped
x 150g skinned cod loin
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 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.