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Ingredients

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500g Reymar Shredded Cod

1 onion

1 small bunch coriander

400ml Coconut Milk

A cup of Basmati Rice

2 dessertspoons Curry

Olive oil to taste

Piri Piri to taste

Salt to taste

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Start by putting the curry in a pan with a little piri piri over a white heat to enhance the flavour.

Leave to stand for 5 minutes.

While you're waiting, chop an onion and some coriander.

In the pan with the curry, add olive oil, let it heat up and add the onion and coriander to sauté.

In another pan, make Basmati rice by sautéing it beforehand with a drizzle of olive oil, garlic, cloves and rice.

Let it simmer for 3/4 minute and add two measures of water, corresponding to the amount of rice used.

Back in the pan with the curry, add the shredded cod and mix, leaving it to stand for about 3 minutes, then add the coconut milk.

Serve the cod with plenty of curry sauce, rice and coriander.

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