- 0.5 tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 250g jalfrezi curry cooking sauce
- 180g skinless and boneless cod fillets
- 145g cherry tomatoes, halved
- 100g young leaf spinach
- 120g basmati rice
Heat the oil in a medium frying pan add the garlic and gently fry, continuously stirring for about five minutes, until soft. Add the sauce and 100ml of water and bring to the boil.
Lower to a simmer and then add the fish and tomatoes. Cover, and cook gently for 6-7 minutes. Remove the cover and gently stir in the spinach, until just wilted. It’s fine if the fish breaks up.
Cook the rice according to pack instructions and serve with the curry in warmed bowls.