This tasty fish supper takes just 15-17 minutes to cook from scratch. Not a fan of cod? Why not try one of these alternatives instead: Coley, Gurnard, Haddock, Hake, Ling, Monkfish, Pollack and Pollock Whiting.
Prep Time: 5 minutes
4 x 170g cod fillets or any other white fish
1 tbsp sunflower oil
1 large onion, diced
2 cloves garlic, crushed
2 tbsp curry powder
2 Granny Smith apples, core removed and diced
2 red peppers, diced
400ml tin reduced-fat coconut milk
1 tbsp chopped coriander, to garnish
500g cooked basmati rice, to serve
2 chappatis, halved
1. Heat the oil in a pan over a medium heat. Add the onion and garlic and cook gently for a few minutes until translucent.
2. Add the curry powder, apples and peppers and cook gently for another minute.
3. Next add the fish chunks and stir in the coconut milk. Turn the heat down slightly so all the ingredients are simmering and cook for 10 minutes until the fish is cooked through. The sauce should reduce and thicken slightly - if it hasn't, don't worry just give it an extra few minutes to simmer.
4. Serve with the rice and chapatis, garnished with the coriander.
Recipe courtesy of Fish is the Dish.
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