Nadiya Hussain served up a tasty cod and carrot curry with carrot soup on Nadiya’s Cook Once Eat Twice.
The ingredients are: ½ portion carrot soup, 2 cod fillets (285g each), cut into chunks, 2 tsp oil, plus extra for frying, sprinkle of salt, ½ tsp chilli powder, 4 spring onions, trimmed and sliced into long thin 5cm strips, chopped fresh coriander leaves, to garnish and freshly cooked white rice, to serve.
See recipes by Nadiya in her book titled: Cook Once, Eat Twice available from Amazon now.
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