Thai Green Coconut Cod Curry

• 1/3 Broccoli Head
• 1 Green Chilli *
• 1/2 Thumb Fresh Ginger *
• 2 Sticks Lemon Grass *
• 2 Garlic Cloves *
• Bunch Fresh Parsley *
• 2 Limes (Zest and Juice) *
• 1/2 tsp Cumin *
• 1/4 tsp Fenugreek *
• 1/4 tsp Turmeric *
• Pinch Salt *
• Pinch Black Pepper *
• 2tbsp Rapeseed Oil *
• 160ml Coconut Milk
• 1 Cod Fillet
• 1/4 lime (optional to serve)

Note: The paste is made to serve 4 as it is hard to blend a very small paste as it will just get stuck under the blade.

• Pulse the broccoli florets in a blender until rice like consistency forms, about 30seconds. Put the rice in a bowl and leave to one side.
• There is no need to wash the blender. Now add all the curry paste ingredients (*) and blend together until smooth. Feel free to add more or less fresh chilli depending on how spicy you like your food.
• Put 3/4 of the curry paste in a air tight container and store in the fridge for up to a month.
• Put a saucepan on a medium heat and add the remaining 1/4 of curry paste.
• Stir until the spices start to toast and a good aroma is formed.
• Then add the coconut milk, bring to a simmer for 5mins.
• While waiting dice the cod into bite size pieces and then add to the curry.
• Leave to cook for 3-5mins and then stir though the  broccoli rice as well. Cook for a further 2-3mins and then tip into a bowl.
• Top with a lime wedge or some more parsley to serve.