Creamy Cod Korma

Indulge in tender cod simmered in Rupen's Korma Sauce, enriched with ghee and a hint of jalapeño heat, then garnished with fresh curry leaves or cilantro for a delightful finish.

Ingredients:

• 1 lb (450g) fresh cod fillets, cut into bite-sized pieces
• 1 tablespoon ghee
• 1 jalapeño pepper, seeded and finely chopped
• 1 jar (16 oz) Rupen's Korma Sauce
• Fresh curry leaves or cilantro, for garnish
• Salt and freshly ground black pepper, to taste

Instructions:

1. In a large skillet, heat the ghee over medium heat.
2. Add the finely chopped jalapeño and sauté for 2 minutes, stirring frequently.
3. Season the cod pieces lightly with salt and pepper, then add them to the skillet. Cook for about 2 minutes on each side, allowing the fish to sear gently.
4. Reduce the heat to medium-low and pour Rupen's Korma Sauce over the cod and jalapeño. Gently stir to ensure the fish is evenly coated with the sauce.
5. Allow the mixture to simmer for 10-12 minutes, or until the cod is fully cooked and flakes easily with a fork. Stir occasionally to prevent sticking and to promote even cooking.
6. Once cooked, remove the skillet from heat. Garnish the Cod Korma with fresh curry leaves or chopped cilantro. Serve hot over steamed basmati rice or with warm naan bread.