2 tbsp korma paste
4 x 280g cod fillets, skin on
4 spring onions, trimmed and finely sliced
200ml coconut milk
a few sprigs fresh coriander, leaves picked and stalks finely chopped
½ – 1 red chilli, finely sliced
1 lemon, cut into wedges
1. Spread a tablespoon of korma paste all over the flesh side of the fish fillets. Add a little olive oil to a large frying pan over a medium heat and add the fish, flesh-side down. Cook for 10 minutes, turning halfway once it has coloured.
2. Turn up the heat and add the greener half of the sliced spring onions to the pan with the fish. Stir in the remaining korma paste, coconut milk, coriander stalks and most of the chilli. Let it simmer for a couple of minutes, until the fish starts to flake apart. Add a little lemon juice to the sauce to taste.