Nothing beats a quick and easy, good curry. Soft cod fish with a creamy gently spiced curry sauce, bok choy and topped with crunchy roasted chickpeas.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Pour the chickpeas through a sieve, strain and drain well. Peel and finely chop the shallots and garlic cloves. Clean the bok choy and cut into medium sized pieces.
Heat up a large pot over medium high heat with 6 tablespoons olive oil. Once hot, add the chickpeas and shallots. Season with salt and pepper. Cook, stirring occasionally, for about 5 minutes, until it begins to crisp. Carefully remove half of the chickpea mix and reserve for topping.
Add the box choi, garlic and ginger powder to the remaining chickpea mix and cook for another 6-10 minutes, until soft. Season with salt and pepper.
Stir in the curry paste and mix till evenly coated. Stir in the coconut milk and bring the mixture to a simmer over medium heat. Cook for 5-10 minutes, until the sauce, stirring constantly until sauce thickens. Remove from the heat and add the lemon juice and zest.
Meanwhile, wash the cod fish fillets and pat dry. Season with curry powder, salt and pepper.
Heat up a large skillet over medium high heat with 2 tablespoons olive oil. Sear the cod fish from each side for about 2-3 minutes. Then set aside on a plate.
Prepare the rice noodles according to package instructions.
Divide the rice noodles among the plates and spoon the curry sauce on the noodles. Top with the fish and the crisp chickpea shallot mix.
Preparing In The Kitchen
Pour the chickpeas through a sieve, strain and drain well. Peel and finely chop the shallots and garlic cloves. Clean the bok choy and cut into medium sized pieces.
Heat up a large pot over medium high heat with 6 tablespoons olive oil. Once hot, add the chickpeas and shallots. Season with salt and pepper. Cook, stirring occasionally, for about 5 minutes, until it begins to crisp. Carefully remove half of the chickpea mix and reserve for topping.
Add the box choi, garlic and ginger powder to the remaining chickpea mix and cook for another 6-10 minutes, until soft. Season with salt and pepper.
Stir in the curry paste and mix till evenly coated. Stir in the coconut milk and bring the mixture to a simmer over medium heat. Cook for 5-10 minutes, until the sauce, stirring constantly until sauce thickens. Remove from the heat and add the lemon juice and zest.
Meanwhile, wash the cod fish fillets and pat dry. Season with curry powder, salt and pepper.
Heat up a large skillet over medium high heat with 2 tablespoons olive oil. Sear the cod fish from each side for about 2-3 minutes. Then set aside on a plate.
Prepare the rice noodles according to package instructions.
Divide the rice noodles among the plates and spoon the curry sauce on the noodles. Top with the fish and the crisp chickpea shallot mix.
