Ingredients

Method

• About 600g hake, skinned, filleted and sliced
• 3 T jalfrezi curry paste
• 1 onion, chopped
• 3 T sunflower oil
• 2 cloves garlic, crushed
• ½ t ground ginger
• ½ t ground cinnamon
• 1 x 400 g can chopped tomatoes
• 1 bay leaf
• A handful of fresh coriander leaves, for garnishing
• Garam masala, for sprinkling
• Steamed basmati rice, for serving
For the fresh chutney, blend together
• 25 g coriander leaves
• 20 g mint leaves
• 3 or 4 spring onions, chopped
• 2 cloves garlic, crushed
• 1 green chilli, chopped
• Juice of 1 or 2 limes
• Salt and sugar, to taste

Method

Ingredients

Coat the fish with the curry paste and set aside.
Gently soften the onion in the heated oil, adding a pinch of salt to prevent browning. Add a little more oil, if needed.
Stir in the garlic, ginger and cinnamon. Add the tomato and bay leaf, and cook, uncovered, for about 15 minutes or until nicely reduced. Add the prepared fish and simmer, covered, for 5 to 10 minutes or until just cooked.
Check seasoning. Garnish with coriander leaves then sprinkle with garam masala at the table.
Serve with lots of rice and fresh chutney on the side.

TASTE’s take:
This is a good way to serve an everyday fish, and, thankfully, one not threatened by extinction. Serve a lime pickle as well, if you like, to add some extra zing to this mild, aromatic curry. And if there’s no time to make the fresh chutney, try a bottled mango chutney.