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#WFD – Simple Fish and Coconut Curry
Bake uncovered at 180C for 30 minutes or until the hake flakes easily
POLOKWANE – Using coconut in curries gives the dish an extra boost of flavour and gives it a delicious gravy that is excellent for dipping bread in or pouring over rice.
Ingredients
- 15ml sunflower oil
- 1 onion, chopped
- 5ml ginger, peeled and chopped
- 15ml fresh coriander, chopped
- 15ml rajah mild & spicy curry powder
- 2ml turmeric, ground
- 1 x KNORR Cream of Tomato Soup
- 200ml water
- 200ml coconut milk
- 50ml tomato paste
- 15ml chutney
- 500g skinless hake fillets
Method
- Heat oil and sauté onion until tender
- Add ginger, coriander, curry powder and turmeric and fry for 1 minute stirring constantly
- Mix the contents of the sachet of KNORR Cream of Tomato Soup with the water and coconut milk and add it to the pan
- Stir in the tomato paste and chutney and allow to simmer until thickened
- Place the seasoned hake into the base of a casserole dish and pour the sauce over
- Bake uncovered at 180C for 30 minutes or until the hake flakes easily.
This recipe was provided by What’s for Dinner.
