ASDA part of the Wal-Mart family

• 2tbsp sunflower oil
• 1 small onion, finely sliced
• 2 garlic cloves, peeled and crushed
• 2cm cube root ginger, grated
• 3tbsp mild or medium curry paste
• 300ml fish or vegetable stock made with stock cube
• 160g pack sugar snap peas
• 500g skinless cod loin, in chunks
• ½ x 450g pot Greek yogurt
• Basmati rice, to serve
• Fresh coriander leaves, to garnish

1 Heat the oil in a large pan and add the onion. Cook gently until soft. Add garlic and ginger and cook for 1 minute. Stir in curry paste and cook, stirring for 1 minute then add the stock.

2 Bring to the boil and simmer for 3-4 minutes. Add the peas and cod, then cover and cook for 4-5 minutes.

3 Stir in yogurt and warm for 1 minute, taking care not to break up the fish. Serve with rice, scattered with coriander.