Pan-Fried Curried Cod

Serves 2

Ingredients

• 3 tbsp mild curry powder
• Salt and pepper
• 2 chunky cod fillets, skin on, scaled and bones removed (about 200g each)
• A few sprigs of fresh coriander
• A knob of butter
• Olive oil
• 500ml natural yogurt

Method

Sprinkle the curry powder with a good pinch of salt and pepper over a plate or chopping board
Roll the cod fillets in the powder, patting them until they are completely covered
Pick the coriander leaves off the stalks
Put a non-stick frying pan on a high heat and add your knob of butter and a lug of olive oil
Lay your fillets, skin-side down, in the pan
Keep spooning the hot oil over the fillets as they cook to get them nice and crisp - the easiest way to do this is by angling the pan to collect the oil
Cook them for 2 to 3 minutes on each side - this is about right for a 200g fillet, so give them a little longer if you have a chunkier fillet - until they're cooked through and the flesh is flaking away from the skin
Serve with rice, topped with a spoonful of natural yogurt and some coriander leaves