Cod curry with coconut milk

Photo: Hanna Fjeldheim Dale

20-40 MINUTES EASY

This curry with cod is perfect for warming up on a chilly winter evening.

Ingredients

servings

- 560 g 1 cod fillet, diced
- 4 cm 1 ginger, finely chopped
- 2 tbsp 1 curry powder
- 2 tbsp 1 paprika
- 1 tbsp 1 rapeseed oil, or other neutral oil
- 8 dl 1 vegetable stock
- 8 dl 1 coconut milk
- 2 tbsp 1 soy sauce
- 4 1 carrots
- 2 1 peppers, but into thin sticks
- 1 1 broccoli, in small florets
- 20 1 cherry tomatoes
To serve
- 1 handful 1 chopped spinach (optional)
- 0.5 1 lime (optional)

PROCEDURE

1. Finely chop the ginger and fry with the curry powder, paprika and rapeseed oil in a large pan.

2. Add the vegetable stock, coconut milk and soy sauce and bring to the boil.

3. Cut the carrots and peppers into thin sticks (julienne) and cut the broccoli into small florets. Add all the vegetables and whole cherry tomatoes to the pan and boil for 3-5 minutes.

4. Dice the cod and add to the pan. Leave to simmer for 4-5 minutes until the cod is flaking.

5. Serve the cod curry in a deep bowl.

PROCEDURE

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