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Nadiya Hussain’s Carrot and Cod Curry
From the book
Cook Once, Eat Twice
Creative, efficient, and cost-effective recipes that hero simple fresh ingredients.
Clever ideas for meal planning and transforming leftovers into delicious meals.
Stretch the weekly shop further with batch-cooked dinners and freezer-friendly bakes.
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Introduction from Nadiya Hussain
Carrot soup makes for a great base for a fish curry, so let me show you how delicious and easy it really is to make.
Ingredients
Method
First make the carrot soup.
Put half the carrot soup in a pan over a medium heat and leave to bubble away and reduce.
Put the cod chunks into a bowl, drizzle over the oil, salt and chilli powder and mix till the fish is coated.
Take a non-stick frying pan and place over a medium heat. Pour some oil into the pan and, as soon as the oil is hot, add the chunks of fish so they get cooked and golden on each side. Do this in batches, so you don’t overcrowd the pan. Set aside till you have done them all.
Now fry the spring onions and set aside with the fish. Add the fish and spring onion to the reduced carrot soup, carefully mix through, cover and leave to cook for 20 minutes. As the curry cooks, the cod will flake and fall apart, but that is perfect – all that delicious flavour will get into every inch of the cod pieces.
Sprinkle over the coriander to serve. I love eating this with rice!
This can also be made with haddock and prawns or even crab sticks.
Reviews
4.7 out of 5 stars
3 Ratings
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