Stormy weather outside, no thanks!

Cook up a storm inside with a dinner that's so good you want to eat it all over again? Shoes off, slippers on!

10 simple ingredients, 1 totally amazing Red Fish Curry.

Ingredients

2tbsp tomato puree

100ml reduced fat coconut milk

2 level tbsp Thai red curry paste

700ml fish stock

Sugar snap pees, trimmed

1/2 Onion

Cherry tomatoes, left whole

Handful chopped fresh coriander

Juice of 1 lime

Fresh green chilli’s, sliced (optional)

600g skinless cod fillets, cut in to bite sized pieces


Method

01. Place the Coconut milk, chopped onion, tomato puree, fish stock and curry paste in a pan. Bring to the boil and then simmer on a reduced heat, uncovered, for about 10 minutes.

02. Add the sugar snap peas and cook for a further 5 minutes.

03. Add the cod pieces and cherry tomatoes and gently cook for 5 minutes until the fish is cooked through.

04. Remove from the heat and add the fresh coriander, stir to mix through. You may want to add a little lime juice at this point to add a bit of zest to the flavour.

05. Plate up and serve with rice and greens.

06. Tuck in, enjoy!

 

* If you prefer a prawn curry, use prawns in place of the cod.