RED FISH CURRY
RED FISH CURRY
RED FISH CURRY
SHORT DESCRIPTION
A vibrant and richly flavoured, tantalizing curry made with delicious Cape Hake, vegetables and spices. Ready in just 20 minutes.
Serves 2
INGREDIENTS
4 x I&J Deep Water Hake Prime Medallions
2 Tbsp (30 ml) olive oil
1 onion, peeled and finely diced
1 red pepper, diced
2 Tbsp (30 ml) Rogan Josh curry paste
1 x 400 g tin chopped tomatoes
250 ml coconut milk
1 Tbsp (15 ml) sugar
Juice of 1 lime
50 g toasted coconut, for serving
2 red chillies, sliced (optional)
METHOD
1.
Heat the olive oil in a medium sized pot, sweat the onion and red pepper for 5 minutes, until softened. Add the curry paste and fry for a further minute. Add the chopped tomatoes, coconut milk, sugar and lime juice. Simmer for 5 minutes. Add the frozen I&J Deep Water Hake Medallions and simmer for a further 10 minutes.
Heat the olive oil in a medium sized pot, sweat the onion and red pepper for 5 minutes, until softened. Add the curry paste and fry for a further minute. Add the chopped tomatoes, coconut milk, sugar and lime juice. Simmer for 5 minutes. Add the frozen I&J Deep Water Hake Medallions and simmer for a further 10 minutes.
2.
Remove the curry from the heat, garnish with toasted coconut and slices of chilli (optional) and serve with steamed rice.
Remove the curry from the heat, garnish with toasted coconut and slices of chilli (optional) and serve with steamed rice.
SHORT DESCRIPTION
A vibrant and richly flavoured, tantalizing curry made with delicious Cape Hake, vegetables and spices. Ready in just 20 minutes.
INGREDIENTS
4 x I&J Deep Water Hake Prime Medallions
2 Tbsp (30 ml) olive oil
1 onion, peeled and finely diced
1 red pepper, diced
2 Tbsp (30 ml) Rogan Josh curry paste
1 x 400 g tin chopped tomatoes
250 ml coconut milk
1 Tbsp (15 ml) sugar
Juice of 1 lime
50 g toasted coconut, for serving
2 red chillies, sliced (optional)
