DEEP-FRIED FISH WITH JEWELLED RICE, CREAMY KORMA SAUCE
DEEP-FRIED FISH WITH JEWELLED RICE, CREAMY KORMA SAUCE
SHORT DESCRIPTION
Gemstone colours of turmeric, dried apricots and cranberries, pistachios and chopped fresh coriander give this rice dish its name. Together with the rich coconut and cashew flavours of korma sauce, they turn simple fried Hake portions into a feast.
Serves 2
INGREDIENTS
2 I&J Battered Hake Fillet portions (150 g)
1 Tbsp (15 ml) sunflower oil
3 Tbsp (45 ml) korma paste
1 x 400 g tin coconut cream
1 cup (250 ml) cooked basmati rice made with 1 tsp (5 ml) of ground turmeric
50 g Turkish apricots, diced
25 g pistachio nuts, finely chopped
25 g dried cranberries, finely chopped
1 Tbsp (15 ml) chopped coriander
Sunflower oil for deep-frying
METHOD
1.
Cook the basmati rice according to package directions, adding a teaspoon of ground turmeric. Set aside.
Cook the basmati rice according to package directions, adding a teaspoon of ground turmeric. Set aside.
2.
Heat the oil in a saucepot on medium heat, add the korma paste and cook for 2 to 3 minutes. Stir in the coconut cream and simmer for 5 minutes. Set aside.
Heat the oil in a saucepot on medium heat, add the korma paste and cook for 2 to 3 minutes. Stir in the coconut cream and simmer for 5 minutes. Set aside.
3.
Mix the rice, apricots, nuts, cranberries and chopped coriander together and set aside.
Mix the rice, apricots, nuts, cranberries and chopped coriander together and set aside.
4.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C, until golden and cooked through.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C, until golden and cooked through.
5.
Serve the fried fish with the korma sauce, jewelled rice and fresh lemon.
Serve the fried fish with the korma sauce, jewelled rice and fresh lemon.
A FEAST OF FLAVOUR
Gemstone colours of turmeric, dried apricots and cranberries, pistachios and chopped fresh coriander give this rice dish its name. Together with the rich coconut and cashew flavours of korma sauce, they turn simple fried Hake portions into a feast.
Serves 2
INGREDIENTS
2 I&J Battered Hake Fillet portions (150 g)
1 Tbsp (15 ml) sunflower oil
3 Tbsp (45 ml) korma paste
1 x 400 g tin coconut cream
1 cup (250 ml) cooked basmati rice made with 1 tsp (5 ml) of ground turmeric
50 g Turkish apricots, diced
25 g pistachio nuts, finely chopped
25 g dried cranberries, finely chopped
1 Tbsp (15 ml) chopped coriander
Sunflower oil for deep-frying
METHOD
1.
Cook the basmati rice according to package directions, adding a teaspoon of ground turmeric. Set aside.
Cook the basmati rice according to package directions, adding a teaspoon of ground turmeric. Set aside.
2.
Heat the oil in a saucepot on medium heat, add the korma paste and cook for 2 to 3 minutes. Stir in the coconut cream and simmer for 5 minutes. Set aside.
Heat the oil in a saucepot on medium heat, add the korma paste and cook for 2 to 3 minutes. Stir in the coconut cream and simmer for 5 minutes. Set aside.
3.
Mix the rice, apricots, nuts, cranberries and chopped coriander together and set aside.
Mix the rice, apricots, nuts, cranberries and chopped coriander together and set aside.
4.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C, until golden and cooked through.
Deep-fry the Battered Hake Fillet portions for 7½ to 8 minutes at 170°C, until golden and cooked through.
5.
Serve the fried fish with the korma sauce, jewelled rice and fresh lemon.
Serve the fried fish with the korma sauce, jewelled rice and fresh lemon.
