Cod Masala
with Basmati Rice, Peas, Spinach and Mango Chutney
Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're using cod, a white fish perfect for soaking up the delicious flavour of the masala curry sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Cod Fillets
(Contains: Fish)
1 sachet(s)
Tandoori Masala Mix
50 grams
Korma Curry Paste
(Contains: Mustard)
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
120 grams
Peas
40 grams
Mango Chutney
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, pat the cod dry with kitchen paper.
b) Cut the cod into 4cm pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the tandoori masala spice and korma curry paste. Fry until fragrant, 1 min.
a) Stir in the passata, veg stock paste and water for the sauce (see pantry for amount). Bring to the boil.
b) Lower the heat to medium and add the cod pieces to the sauce, stirring to coat. Season with salt and pepper.
c) Simmer gently until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.
a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir the peas and mango chutney into the curry.
b) Taste and season with more salt and pepper if needed.
c) Add a splash of water if it's a little too thick.
a) Share the rice between your serving bowls.
b) Spoon over your cod masala.
Enjoy!
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