Seared Cod with Peas and Prawn Curry Recipe | Birds Eye

Ingredients

• 70 g Butter
• 1 small Red onion, peeled and diced
• 1 clove of Garlic, peeled and chopped
• 2 tablespoons Korma curry paste
• 1 x 200ml carton of Crème fraiche
• 16 peeled Tiger prawns
• 250 g Garden Peas 375g frozen peas, defrosted
• 1 small handful Coriander leaves, chopped
• 4 x 150g Skinned cod loin
• 1 tablespoon Vegetable oil
• Sea salt and black pepper
• Basmati rice to serve