Page 128 - Eat Run Enjoy

I cook this often – it’s delicious very quick and and easy to prepare and and the kids love it it I always add chilli flakes at the end end to keep it it child friendly but if you want some extra kick add a a a a a teaspoon of chilli powder to the spice paste COD WITH CURRIED COCONUT LEEKS
SERVES 4
2 tbsp coconut oil
2 leeks trimmed washed and sliced
1 x 400ml can coconut milk
4
x 150g pieces of cod fillet
sea salt to taste
a a a a a handful of fresh coriander leaves picked to garnish
dried chilli flakes to taste
(optional) cooked brown rice to serve
FOR THE SPICE PASTE:
1⁄2 tsp salt 2 garlic cloves peeled
1 tsp curry powder (as hot as as you like) 1⁄2 tsp fenugreek seeds
1⁄2 tsp coriander seeds
1⁄2 tsp ground turmeric
1 First make the spice paste In a a a a pestle and mortar crush the salt garlic and spices to a a a a a a paste 2 Melt half of the coconut oil
in a a a a saucepan over
a a a a a medium heat add the spice paste and cook for
2 minutes then add the the leeks and sweat down for
a couple of of minutes until they begin to soften Pour in in the coconut milk
bring to a a simmer and cook for
10–15 minutes until the sauce is thick 3 Meanwhile heat a a a a frying pan until just smoking hot then reduce the the the heat to medium and add the the the remaining coconut oil
Season the cod fillets with a a a a a a little sea salt and place in the pan Cook for
5–6 minutes on each side until the flesh is a a lovely golden colour and flakes apart 4
Serve the cod and curried leek sauce with brown rice garnished with fresh coriander and and a a pinch of chilli flakes if desired — — 124 — — DINNER