Cod and Prawn Coconut Curry

Ingredients
675g Cod Fillets (skinned)
6 Tablespoons Masala Curry Paste (green if you can find it)
200ml Coconut Milk
175g Frozen Prawns
250g Rice (cooked to serve)
Handful Fresh Coriander (roughly chopped to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan

The Good Bit

1. Heat the curry paste and coconut milk in the frying pan, leaving it to simmer for 5 minutes, stirring occasionally, in the mean time cut your cod into 4 cm chunks.
2. Put all the fish in the pan and and cook gently for 5 minutes, until the fish is tender and the prawns are warm throughout, serve with the rice and garnish with the coriander. Follow my guide on the front page for perfect rice every time, you should start your rice just before you warm up the coconut milk, that way it should be ready about the same time.
   

Serves 4

Cod And Prawn Curry

Ingredients
4 Pieces Cod (large enough for a serving each/size of a chicken breast)
6 Tablespoons Masala Curry Paste
1/2 Can Coconut Milk
175g Cooked and Peeled Prawns
A Handfull Fresh Coriander
250g Rice

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan (2/3rds full with boiling salted water)
1 Wooden Spoon
1 Colander

The Good Bit

1. Start by putting the rice on and cooking to packet instructions, 10-15mins usually, then cut the cod into bite size chunks.
2. Heat the masala curry past and the coconut milk in the frying pan for five minutes at a gentle simmer then add the cod and cook for 5 mins before adding the prawns, these only need heating through as they are already cooked.
3. Whilst the prawns are heating through check the rice it should be about done, when it is rinse with boiling water in the colander and serve in a ring on four plates before serving up the curry, top with shredded coriander leaves.

Serves 4