I love fish, but I used to cook it in the oven for way too long because I was always afraid to try other methods. They seemed too complicated. But the oven often dries fish out and leaves it lacking in flavor, so I started trying other options — and I really loved this one-pan curry stew.
Ingredients
- 2 cod fillets
- Bulgur
- 1 tbsp curry paste
- 1 tsp soy sauce
- Honey
- 1 can coconut milk
- A handful of spring onions
- 1 cup stock
- A couple of carrots
- Zucchini
- Lime, spring onions and chili
Cooking instructions
- Pat the 2 cod fillets dry and season lightly with salt.
- Cook the bulgur according to the instructions, but for about half the recommended time (e.g. if it says 10 minutes, cook for 5).
- Blend together 1 tbsp curry paste, 1 tsp soy sauce, honey, 1 can of coconut milk, a handful of spring onions and 1 cup of stock.
- Cut the carrots, leek and zucchini into thin strips.
- Add the vegetables, cod fillets and partially cooked bulgur to the same pan. Pour over the curry sauce and simmer for about 10 minutes.
- Serve with lime, spring onions and chili.
Recipe inspiration: @emthenutrinionist
