1 h
cooking
Intermediate
4
Servings
For more delicious recipes made with the humble yet mighty pea take a look at www.peas.org
Our method
- Heat half the butter in a pan until melted and add the onion. Cook for 3 minutes until it is softened, add the garlic and curry paste and cook for a further minute stirring all the time. Refer to pack cooking instructions to cook the peas. Then reduce the heat and add the crème fraiche, prawns and peas.
- Bring to the boil and add the coriander and cook for a further 30 seconds. Remove from the heat. Meanwhile cook the cod loins in the remaining butter and the tablespoon of vegetable oil.
- Season the cod loins well and fry on both sides until golden brown and cooked inside (this will be approximately 3 minutes on each side).
- Serve the cod on basmati rice and spoon over the pea and prawn curry.
Tip!
- Delicious with mango chutney and raita.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
70
g
Butter
1
small Red onion, peeled and diced
1
clove
of Garlic, peeled and chopped
2
tablespoons
Korma curry paste
1
x 200ml carton of Crème fraiche
16
peeled Tiger prawns
250
g
frozen peas, defrosted
1
small handful Coriander leaves, chopped
4
x 150g Skinned cod loin
1
tablespoon
Vegetable oil
Sea salt and black pepper
Basmati rice to serve
