Ingredients

The makings of the

1
Preheat oven to 180 °C.
2
Heat some oil over a medium heat and soften the onion and pepper in the pan for 1-3 minutes.
3
Turn the heat down to low and fry the curry paste to release the flavours. Add the coconut milk and Philadelphia and reduce to desired thickness.
4
Melt the butter in a separate pan, fry the chilli and dried spices to again release the flavour and then add the rice. Fry for a few minutes stirring constantly so the rice doesn’t burn.
5
Cover the rice with vegetable stock and simmer on a medium heat for 10 minutes or until the rice has cooked through.
6
Blanch the sugar snap peas in boiling water for 5 minutes.
7
Place the cod onto a roasting tray and drizzle with olive oil. Bake in the oven for 8 minutes until cooked.
8
Finally drain the rice and plate with the cooked cod, top with the curry sauce and garnish with sugar snap peas and fresh coriander (optional).