AIR-FRIED YELLOW CURRY
AIR-FRIED YELLOW CURRY
AIR-FRIED YELLOW CURRY
SHORT DESCRIPTION
Experience the delicious taste of our Cape Hake Coconut Curry. Cook this dish in the air-fryer to unlock the richness of coconut cream and the aroma of the yellow curry paste. Serve it with jasmine rice and garnish with fresh coriander and a squeeze of lime for a wholesome and flavorful meal.
Serves 4
INGREDIENTS
4 x I&J Deep Water Hake Fillets 800 g
1 Tbsp (15 ml) olive oil
1 onion peeled and thinly sliced
3 Tbsp (45 ml) yellow curry paste
1 x 400 g tin coconut cream
200 g cherry tomatoes, halved.
200 g sugar snap peas, halved lengthways.
2 cups cooked jasmine rice for serving.
A small handful of fresh coriander
Lime for serving
METHOD
1.
Heat olive oil in a pan over a medium heat, add the onion and fry for 2 minutes. Stir in the curry paste and sauté for 3 minutes. Stir in the coconut cream and simmer for 5 minutes.
Heat olive oil in a pan over a medium heat, add the onion and fry for 2 minutes. Stir in the curry paste and sauté for 3 minutes. Stir in the coconut cream and simmer for 5 minutes.
2.
Cut the Hake fillets into 1 cm thick strips and place it along with the cherry tomatoes into an air fryer suitable dish, and pour over the curry sauce.
Cut the Hake fillets into 1 cm thick strips and place it along with the cherry tomatoes into an air fryer suitable dish, and pour over the curry sauce.
3.
Air fry for 7 minutes at 180 C. Remove and stir in the sugar snaps.
Air fry for 7 minutes at 180 C. Remove and stir in the sugar snaps.
1.
Serve on warmed jasmine rice and top with fresh coriander and a wedge of lime.
Serve on warmed jasmine rice and top with fresh coriander and a wedge of lime.
SHORT DESCRIPTION
Experience the delicious taste of our Cape Hake Coconut Curry. Cook this dish in the air-fryer to unlock the richness of coconut cream and the aroma of the yellow curry paste. Serve it with jasmine rice and garnish with fresh coriander and a squeeze of lime for a wholesome and flavorful meal.
INGREDIENTS
4 x I&J Deep Water Hake Fillets 800 g
1 Tbsp (15 ml) olive oil
1 onion peeled and thinly sliced
3 Tbsp (45 ml) yellow curry paste
1 x 400 g tin coconut cream
200 g cherry tomatoes, halved.
200 g sugar snap peas, halved lengthways.
2 cups cooked jasmine rice for serving.
A small handful of fresh coriander
Lime for serving
