Healthy fish korma

• brown basmati rice↗250g g
• rapeseed oil↗2 tsp tsp
• brown onions↗220g g

  finely chopped

• ginger↗25g g

  peeled and finely chopped

• large courgette↗1

  (about 260g), peeled and cut into cubes

• ground turmeric↗2 tsp tsp
• ground coriander↗1 tbsp tbsp
• ground cumin↗1 tsp tsp
• vegetable stock↗150ml ml

  made with 1 tsp bouillon powder

• ground almonds↗2 tbsp tbsp
• coconut or plain bio yogurt100ml ml
• x 280g cod loins2

  (4 loins)

• red onions↗2

  (170g), finely chopped

• lemon↗1

  juiced

• pack of coriander30g g

  finely chopped

• red chilli↗1

  finely chopped

• small bananas↗2

  peeled and sliced

• red onions↗2

  (170g), finely chopped

• lemon↗1

  juiced

• pack of coriander30g

  finely chopped

• red chilli↗1

  finely chopped

• small bananas↗2

  peeled and sliced

Step-by-step instructions

1. 1

   Boil the rice for 25 mins until tender. Meanwhile, heat the oil in a wide, non-stick pan over a medium heat and fry the onions and ginger for 8-10 mins, covered, until softened. Add the courgette, spices and stock, then cover and simmer for 10 mins until the courgette is tender. Remove from the heat.

2. 2

   Blitz the mixture directly in the pan using a hand blender until smooth, then return to a low heat heat and stir in the ground almonds and yogurt.

3. 3

   Submerge the cod in the sauce and cook, covered, for 8-10 mins until the fish flakes easily. Meanwhile, combine half each of the onions, lemon juice, coriander, chilli and banana slices for the salad. Serve half the rice with half the korma and the salad. Leave the remainder to cool completely, then chill to eat another day with the rest of the salad. Will keep chilled in an airtight container for two days. Reheat in a pan over a low heat or microwave until piping hot.