A bold and wholesome dish - thick, tender and flaky cod pairs perfectly with a rich and aromatic Thai mussaman curry sauce. Placed on a bed of silky noodles with sweet and spiced tomato chutney for an irresistible combination that'll keep them hooked.
IngredientsCod fillet, scaled and pin boned (allow 6oz piece per portion) Karimix Thai Mussaman curry paste Filippo Berio oil for frying Shallots, diced Sweet red peppers, diced Medium egg noodles Karimix Tomato Chutney Fresh lime juice Steamed Chinese cabbage leaves, to serve | MethodRub the cod all over with the Karimix Thai Mussaman Curry Paste sauce and allow to marinade for 20 minutes. Stir fry the shallots and sweet peppers in a little oil. Add 2 tablespoons of Karimix Thai Mussaman curry paste and 2 tablespoons of coconut milk and bring to a light simmer, do not boil. Roast the cod in a hot oven, allowing to rest before serving. Meanwhile, cook the noodles and toss with Karimix Tomato Chutney. To serve, mound the noodles onto a plate. Place the cod fillet on top and dress with the sauce. Finish the dish with a squeeze of fresh lime and steamed Chinese cabbage leaves. |
Recipe courtesy of Karimix
