- 6 carrots
- 1 tsp coriander seeds
- A thumb of ginger
- 1 garlic clove
- A pack of cod fillets
- A sachet of Thai red curry paste
- 2 large handfuls of baby leaf salad
- 4 tsp olive oil
- Freshly ground pepper
- Sea salt
- Food processor
- A couple of bowls
- Pestle and mortar or spice grinder
- Frying pan with a lid
- Baking dish
Heat your oven to 180ºC/Fan 160ºC/Gas 4. Trim and peel the carrots. Chop each into 3–4 pieces.
Put the carrots into a food processor in 3 or 4 batches. Pulse a few times per batch to make carrot ‘rice’. Tip the rice into a mixing bowl as you go. No processor? Coarsely grate the carrots instead.
Heat a dry frying pan over a low heat. Add 1 tbsp of the coriander seeds and toast for 2-3 mins till they smell aromatic. Shake the pan a few times to stop them catching.
Tip the toasted seeds into a pestle and mortar and coarsely grind. If you have a spice grinder you can use that instead, or use the bottom of a jam jar.
Peel and grate the ginger and the garlic. Add the ginger, garlic and ground coriander seeds to the carrots. Pour in 2 tsp olive oil and a pinch of freshly ground pepper. Mix well.
Tip the carrot rice into a cold frying pan. Cover the pan (if you don’t have a lid, a baking tray will do). Cook over a low-medium heat for 10-15 mins till the carrot is just tender. Stir every now and then.
Put a large square of foil into a baking dish. Place the cod skin down on top. Spread the curry paste over the top of the fish. Loosely wrap in the foil. Bake for 15 mins till the fish is cooked through and flaky.
Put the baby leaf salad in a bowl. Drizzle over 2 tsp olive oil. Season. Toss to mix. Divide the carrot rice between two warm plates. Top with the cod. Serve with the dressed salad.