Fish & Coconut Curry2017-08-31
- Servings : 4
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:05 h
- 3 tsps sunflower oil
- 1 onion, quartered
- 1 tsp ginger, peeled and chopped
- 3 tsps fresh coriander, chopped
- 1⁄2 tbsp Rajah Mild & Spicy Curry Powder
- 1 tsp turmeric, ground
- 1 x KNORR Cream of Tomato Soup
- 200ml water
- 200ml coconut milk
- 50ml tomato paste
- 1 tbsp chutney
- 500g skinless hake fillets
Heat oil and sauté onion until tender. Add the ginger, coriander, Rajah 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 180°C for 30 minutes or until the hake flakes easily.