Serves 2. Preparation time 20 mins, cooking time 15- 16mins

Ingredients

350  – 400g cod fillet (scaled, pin-boned and cut into 4)
2/3 (or, for more sauce, a full jar) of Bim’s Kitchen Tomato & Cashew Nut Curry Sauce
100g pak choi (washed and sliced)
2 tbsp sunflower oil
100ml water
2 generous pinches of salt

Method

Sprinkle a bit of salt on both sides of the cod pieces. Heat the sunflower oil in a casserole dish or deep pan. Place the cod pieces evenly in the dish/pan and fry, unturned, for about 45 seconds. Pour the curry sauce and water evenly over the cod pieces and gently agitate to mix. Cover and cook over a moderate heat for about 10 mins. Sprinkle the pak choi evenly over the dish and very gently mix into the sauce. Cover and cook for a further 5 minutes. Serve with some plain white rice or some warm bread.