Curry Coconut Cod Bowl.

Cod Rice Bowl. In this dish, a nice 200 gram atlantic cod filet is gently poached in this vibrant sauce that highlights bold flavors of Sharwood’s mild curry powder, minced garlic, and toasted fennel piquant mustard seeds and coriander. Adding some canned coconut milk perfectly tempers the spice of the sauce, which is readily absorbed by a bed of jasmine rice.

200 Grams Atlantic cod fillets

1¾ cups full coconut milk

½ cup jasmine Rice

½ lb of tasty tomatoes

1 juice of one Lime

2 cloves garlic minced

4 oz Sweet Peppers

1½ tsps. brown & yellow mustard seeds.

1 tsp. fennel seed

1 tsp. coriander.

2 tsps. Sharwood mild curry powder.

To the pan, add the curry powder and coconut milk stir to combine. Heat to boil simmering on high. Once boiling, cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with a lid. Simmer on low, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish the rice bowl; Top with some chopped green onion and ripped leaves of cilantro.

Enjoy the omega’s this tasty meal delivers.