Cod With Mango Coconut Curry - cooking recipe

Ingredients

1 tbsp oil
1 lb carrots, peeled and diced
1 None onion, peeled and finely diced
2 None red chilies, 1 cut into rings, 1 halved lengthways
1 None mango, peeled and diced
1 tbsp curry powder
3 tsp lemon zest, plus extra for garnish
1 - 13.5 oz coconut milk
1 stalk lemongrass, halved lengthways and flattened
1 None lime, juiced
1 lb cod fillets, cut into pieces
None None coconut flakes, for garnish

Preparation

Heat the oil in a saucepan and saute the carrots for 2 mins. Add the onion, chili rings, mango, curry powder and a pinch of salt, cover and simmer for 4 mins. Add the lemon zest, remove from the heat and keep warm.
In a separate pan, simmer the coconut milk, lemongrass, halved chili, 2 tbsp lime juice and a pinch of salt for 5 mins. Add the fish, cover and simmer for 5-8 mins, until cooked through.
Transfer the curried mango mixture to serving plates. Remove the fish from the sauce with a slotted spoon and arrange on top of the mango. Season the sauce, adding lime juice, to taste. Froth with a hand blender and drizzle over the fish. Garnish with lemon zest and coconut flakes.