Simple Fish and Coconut Curry
Recipe serves 4
Ingredients
15ml sunflower oil
1 onion, chopped
5ml peeled and chopped ginger
15ml fresh coriander, chopped
15ml Rajah Mild & Spicy Curry Powder
2ml ground turmeric
1 sachet 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 ea
