Philadelphia roast cod, coconut curry sauce, fragrant rice and sugar snap peas

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1. Preheat oven to 180⁰C.
2. Heat some oil over a medium heat and soften the onion and pepper in the pan for 1-3 minutes.
3. Turn the heat down to low and fry the curry paste to release the flavours. Add the coconut milk and Philadelphia and reduce to desired thickness.
4. Melt the butter in a separate pan, fry the chilli and dried spices to again release the flavour and then add the rice. Fry for a few minutes stirring constantly so the rice doesn’t burn.
5. Cover the rice with vegetable stock and simmer on a medium heat for 10 minutes or until the rice has cooked through.
6. Blanch the sugar snap peas in boiling water for 5 minutes.
7. Place the cod onto a roasting tray and drizzle with olive oil. Bake in the oven for 8 minutes until cooked.
8. Finally drain the rice and plate with the cooked cod, top with the curry sauce and garnish with sugar snap peas and fresh coriander (optional).