Coconut curry fish bake

Coconut curry fish bake

coconut curry fish bake

Increase the family’s intake of fish with this delicious coconut curry fish bake.

  • 50 mins
  • 4
  • Intermediate

INGREDIENTS

  • 30ml olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 5cm ginger, finely grated
  • 1 red chilli, chopped (optional)
  • 15ml medium curry powder
  • 10ml tomato paste
  • 400ml tin coconut cream
  • 500g frozen hake fillets
  • 125ml coconut shavings
  • handful mint
  • handful coriander

METHOD

  1. Preheat oven to 200°C. Heat the oil on medium-high and sauté the onion, garlic, ginger and chilli.
  2. Add the curry and tomato paste and fry for 2 minutes or until fragrant. Add the coconut cream and stir until well combined. Season.
  3. Place the fish in a large deep roasting pan. Season. Drizzle over the coconut curry sauce. Top with coconut shavings. Bake for 30-35 minutes or until cooked. Serve with mint and coriander.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE

Magazine issue date: Jun, 2017


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