Ingredients

• 1/3 Carrot Soup (see recipe below
• 240g cod fillet, cut into chunks
• 1 x 400g tin chickpeasm drained
• ½ tsp chilli powder
• 4 spring onions, chopped
• Fresh coriander to serve
• 2 tsp oil for frying

Carrot Soup ingredients

Ingredients

• 90g extra virgin olive oil
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp chilli flakes
• ½ tsp ground turmeric
• ½ tsp ground pepper
• 6 cloves garlic, thinly sliced
• 1 onion, thinly sliced
• 1kh carrots, diced
• 300g potato, diced
• 2 oranges, zest and juice
• 500ml vegetable stock
• 400ml water

Method

First make the carrot soup as follows:-

• Put the butter in a large stockpot or pan, place over a medium heat and, as soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and heat through for a few minutes.
• Add the garlic, onion, salt and pepper and cook through till the onions are soft.
• Get all the carrot in along with the potato and cook over a high heat, mixing to combine everything.
• Add the orange juice and zest. Pour in the water or stock and boil rapidly for about 10 minutes, then turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, purée with a blender to a smooth, creamy paste.
• To serve, drizzle over some chilli oil and sprinkle on the coriander.

Then for the Cod Curry:

Put  the carrot soup in a pan over a medium heat and leave to bubble away and reduce as required.

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 and fry the spring onions.

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.