Ingredients

• 1 tbsp olive oil
• 150g/5½oz thick cod
• 100g/3½oz baby beetroot
• peeled and chopped in half
• 1 tbsp olive oil
• 2 cloves garlic
• 1 whole scotch bonnet
• finely chopped
• 3 salad onion whites
• finely chopped
• pinch medium curry powder
• 2 cardamom pods
• 100ml/3½floz coconut milk
• 150g/5½oz basmati rice
• 300ml/10fl oz boiling water
• 50g/1¾oz garden peas
• cooked
• ½ lime
• juice and zest only
• 1 tsp runny honey
• pinch chilli flakes
• 1 tbsp sesame oil
• 50g/1¾oz mango
• diced
• 1 tbsp chopped coriander
• 1 tbsp chopped chives

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the roasted cod curry
• heat the oil in a medium frying pan. Add the cod and baby beetroot halves.
• Pan fry for three minutes on each side. Roast in the oven for a further five minutes.
• To make the curry
• heat the olive oil in a medium frying pan.
• Add the garlic
• scotch bonnet
• salad onions and cook until soft.
• Add the curry powder and cardamom pods and cook for a further two minutes.
• Add the coconut milk and simmer until thick.
• To make the rice and peas
• place the rice in a small saucepan with the boiling water.
• Simmer for eight minutes
• drain and season.
• Add the peas to the rice and stir together. The peas will heat through with the rice.
• To make the mango salsa
• place the lime juice and zest
• honey
• chilli and sesame oil in a large bowl and whisk together.
• Add the mango and herbs and toss together.
• To serve
• pour the curry sauce on a warm plate and serve the cod and beetroot on top. Serve the rice and peas and mango salsa aside in separate bowls.