Comforting Fish Curry

150g Miza Creamy Cauli Sauce
1/2 Tsp Madras Curry Powder 
1/2 Tsp Red Chilli 
6g Fresh Coriander Leaves 

1/2 Tsp Ground Cumin 

1/2 Lime, Juiced

1/2 Tbsp Toasted Sesame Oil 

140g Courgette

100g Cod

To Serve: 
50-75g Basmati Rice  
2 Tbsp Yogurt 
1/4 Cucumber 
3g Fresh Coriander Leaves 

Cook Time (mins): 0015
Serves: 01

  1. Prepare the veg, chilli and coriander first. Deseed and finely chop the red chilli, wash and finely chop the coriander and set aside. Slice the courgette in half lengthwise and then half again lengthwise, then cut widthwise into small equal-sized cubes. Set aside. 
  2. Heat 1/2 tbsp toasted sesame oil in a small saucepan on medium heat. Once hot, add the chilli and fry until fragrant, about 2 mins. Then add the courgette with a pinch of salt and cook for 2-3 mins. Add the chopped coriander and cook a further 1-2 mins. 
  3. Add the Creamy Cauli Sauce, followed by the spices (cumin, madras curry) and cook for 2-3 mins to warm up. Once bubbling, turn the heat down slightly and add 50ml hot water to loosen the consistency (if needed). 
  4. Cut the cod into 3cm pieces and submerge into the sauce. Simmer in the sauce for 5-7 mins, or until cooked through. Finally, add the lime juice, a pinch of salt andd pepper, and serve with some basmati rice, and fresh raita (optional). 
  5. For the raita, simply finely chop the cucumber and mix with the yogurt. Finely chop the coriander and stir through, with a pinch of salt and pepper.