Cook your rice according to the packet instructions.
In a small bowl place 2 tablespoons of the curry paste and put in the cod. Make sure each piece is covered all over with the curry paste.
Heat the olive oil in a shallow frying pan on a high heat and transfer the cod to the pan.
Add the chopped spring onions and garlic to the pan around the pieces of fish.
After 5 mins turn the fish, being careful not to break the pieces.
Add half the tin of coconut milk to the pan and the remaining 2 tablespoons of curry paste; stir until they come together and create a sauce. If the sauce is a little thick add the remaining half tin of coconut milk.
Reduce the sauce as the fish continues cooking.
Check that the fish is cooked through, make a bed of rice on each plate and place a piece of fish on top.
Now the fish is out of the cooking pan, add the chopped coriander to the sauce and carefully stir through.
Spoon the sauce over the fish and rice and serve garnished with a little more chopped coriander.
This recipe is best with a nice crispy side to the fish. Be careful when turning the fish over so it doesn't break up, looks more impressive whole! Also I would add the coconut milk around the fish in the pan (rather than ontop) so you still get the crispiness, as well as the sauciness to this dish!
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