Sunday, April 7, 2013

Simple Fish & Coconut Curry

An easy to prepare fish curry that is mild enough for the whole family to enjoy!
15 millilitre sunflower oil
1 Onion, chopped
5 millilitre Peeled and chopped ginger
15 millilitre Rajah Mild & Spicy Curry Powder
2 millilitre Ground tumeric
1 Sachet KNORR Cream of Tomato Soup
200 millilitre water
200 millilitre Coconut milk
50 millilitre Tomato paste
15 millilitre Fresh coriander, chopped
15 millilitre Chutney
500 gram Skinless hake fillets
1.Heat oil and sauté onion until tender
2.Add ginger, coriander, curry powder and turmeric and fry for 1 minute stirring constantly
3.Mix the contents of the sachet of KNORR Cream of Tomato Soup with the water and coconut milk and add it to the pan
4.Stir in the tomato paste and chutney and allow to simmer until thickened
5.Place the seasoned hake into the base of a casserole dish and pour the sauce over
6.Bake uncovered at 180C for 30 minutes or until the hake flakes easily

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