Green tikka cod & prawn curry

Name: Green tikka cod & prawn curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp Vegetable oil or sunflower oil; 1 large onion, thinly sliced; 175 g Cooks’ Ingredients Green Tikka Masala Paste; 400 ml coconut milk; 400 g pack cherry vine tomatoes, off the vine; 280 g pack Waitrose Frozen 2 Cod Fillets; 200 g frozen cooked & peeled jumbo king prawns; 1 lime, juice of ½, plus wedges to serve; 25 g pack coriander, leaves only, chopped; Cooked basmati rice, to serve

Make the most of our frozen cod fillets with this Indian-inspired curry.

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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2 tbsp Vegetable oil or sunflower oil
1 large onion, thinly sliced
175g Cooks’ Ingredients Green Tikka Masala Paste
400ml coconut milk
400g pack cherry vine tomatoes, off the vine
280g pack Waitrose Frozen 2 Cod Fillets
200g frozen cooked & peeled jumbo king prawns
1 lime, juice of ½, plus wedges to serve
25g pack coriander, leaves only, chopped
Cooked basmati rice, to serve

Heat the oil over a medium-high heat in a large sauté or frying pan. When shimmering, add the onion and fry for 6-8 minutes, stirring often, until softened and light golden.
Add the curry paste and cook, stirring, for 2-3 minutes, until the paste separates from the oil. Stir in the coconut milk with ½ can (200ml) water and add the cherry tomatoes. Bring to a simmer and cook for 10 minutes, until the sauce has reduced by about ⅓.
Add the cod fillets, bring the sauce back to a gentle simmer, then cook for 5 minutes. Add the prawns and cook for 3-4 minutes more, until piping hot and the fish is opaque and flakes easily with a fork.
Stir in the lime juice, then season the curry to taste. Gently stir through the coriander, trying not to break up the fish. Serve with the basmati rice and lime wedges for squeezing over.

Typical values per serving when made using specific products in recipe