When you need a quick and delicious meal, this fish curry is perfect. It’s versatile, fresh, light and packed with flavour.

Equipment: Hart 250 mm J7 Pot
Prep time: 15 mins
Cooking time: 45 mins
Serves: 6-8 people

Ingredients

3 tbsp oil (45 ml)
750 g hake or cape whiting steak
1/4 cup flour (65 ml)
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 tbsp grated ginger (15 ml)
2 chillies, chopped
1 tbsp curry powder (15 ml)
3 tbsp curry paste (45 ml)
2 tsp turmeric (10 ml)
1 can tomato paste (110 g)
4 tomatoes, peeled and chopped, or 1
can chopped tomatoes (410 g)
Salt and pepper, to taste
1 cup cream (250 ml)
1 cup fresh coriander, chopped (250 ml)

Method

1. Lightly dust fish with flour.
2. Heat oil in a large frying pan.
3. Fry fish until lightly browned, but not cooked through.
4. Set aside and keep warm.
5. Add onions, garlic, ginger and chillies; sauté until onions are soft.
6. Add curry powder, curry paste and turmeric; cook for 5 minutes.
7. Add remaining ingredients, except coriander; simmer gently for 10 minutes.
8. Return fish to sauce and bring to a boil.
9. Turn down heat and simmer gently for 15 minutes.
10. Gently fold through the coriander leaves.
11. Serve over rice or with rotis.