Ingredients

Method

• 500 g skinned and filleted hake
• Sea salt and freshly ground black pepper, to taste
• 3 t curry powder
• 2 garlic cloves, grated
• 1 x 2 cm piece fresh ginger, peeled and grated
• 4 T olive oil
• 1 onion, finely chopped
• 1 sweet red pepper, finely chopped
• 1 x 400 g can chopped tomatoes
• Fresh coriander, a handful, chopped, plus extra to garnish
• 2 limes, juiced
• 3⁄4 cup coconut milk
• Streamed rice, for serving

Method

Ingredients

Cut the fish into fairly large cubes. Mix the fish with a little seasoning, the curry powder, garlic and ginger. Set aside.

Heat 3 T olive oil in a large pan. Add the onion and pepper and cook gently until softened, but still pale. Add the remaining oil and the fish. Stir to coat well and simmer for 3 minutes.

Add the tomatoes, coriander and half the citrus juice. Simmer, uncovered, for 5 minutes or until slightly reduced. Pour in the coconut milk and simmer for 5 minutes, or until the fish is just cooked. Add the remaining citrus juice. Check the seasoning. Garnish with coriander and serve with the rice.

Cook's note: Use hot or mild curry powder – as you wish – according to your taste. Any leftover coconut milk will remain fresh for a month in the fridge and also freezes well, but you must pour it out of the can into a container.

Discover more curry recipes here.