Friday, 25 April 2014

FISH AND COCONUT CURRY


Simple Fish and Coconut Curry
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 easily* .whatsfordinner 25/4/14 http://lekkerreseptevirdiejongergeslag.blogspot.com/2014/04/fish-and-coconut-curry.html