This recipe serves 2 people. Preparation time 20 mins, cooking time 15 - 16mins.
• 350 – 400g cod fillet (scaled, pin-boned and cut into 4)
• 2/3 (or, for more sauce, a full jar) of Bim’s Kitchen Tomato & Cashew Nut Curry Sauce
• 100g pak choi (washed and sliced)
• 2 tbsp sunflower oil
• 100ml water
• 2 generous pinches of salt
Sprinkle a bit of salt on both sides of the cod pieces. Heat the sunflower oil in a casserole dish or deep pan. Place the cod pieces evenly in the dish/pan and fry, unturned, for about 45 seconds. Pour the curry sauce and water evenly over the cod pieces and gently agitate to mix. Cover and cook over a moderate heat for about 10 mins. Sprinkle the pak choi evenly over the dish and very gently mix into the sauce. Cover and cook for a further 5 minutes. Serve with some plain white rice or some warm bread.
Thanks to Bim's Kitchen for this great recipe.