• 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


  1. 1

    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. 

  2. 2

    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.

  3. 3

    Cook the rice according to pack instructions and serve with the curry in warmed bowls.


Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 10.9g 16%
  • Saturates 1.5g 8%
  • Sugars 14.5g 16%
  • Salt 1.58g 26%

% of the Reference Intakes

Typical values per 100g: Energy 473kj/113kcal

Each serving provides

69.0g carbohydrate 5.8g fibre 31.6g protein

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