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