Cod and Asparagus Yellow Curry

A lightly spiced fish curry you can whip up in 30 minutes, with chunks of meaty cod, micronutrients-rich asparagus and creamy coconut milk.
  • In a small bowl, combine the Spice Pots Korma, turmeric and smoked paprika.
  • Coat the fish with half the spice mixture and some seasoning.
  • Set aside.
  • In a medium lidded pan, heat the oil over a medium heat.
  • Add the chopped onion, garlic and ginger, and fry gently for 8 mins until softened.
  • Add any remaining spice mix and gently cook for 1 min to release the flavour of the spices.
  • Pour in the coconut milk, bring to the boil and simmer for 3-5 mins to reduce slightly, then add the cod and asparagus.
  • Pop the lid on and continue to cook for 5 mins or so until the asparagus has softened and the cod is cooked through.
  • Season to taste and serve with basmati rice and/or Previns Fine Indian Foods naan bread, if you like.

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