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30 minutes

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20 minutes

Coconut curry hake with lentil-rice

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

400 g hake fillet
Sea salt, to taste
1-2 T sunflower oil
1 onion, very thinly sliced
2 garlic cloves, crushed
1 x 400 ml coconut milk can
1 T Cape Malay spice mix
125 ml fish stock
Coriander, a handful, roughly chopped
Desiccated coconut, for sprinkling
Chopped fresh red chillies, for serving
Sweet chutney, for serving
Sliced tomatoes and onion in vinegar, for serving

For the lentil-rice:

200 g basmati rice
50 g red lentils
500 ml water
Salt, to taste

Method

1. Slice the hake into 4 portions and season lightly with salt. Gently cook the onion in the oil until very soft, limp and pale golden. Stir in the garlic.

2. Skim off the cream on top of the coconut milk and stir into the onion and garlic, then add the spice mix. Stir, then add the fish. Cover and cook for 5 minutes.

3. Pour in 1 cup coconut milk (reserve the rest for the lentil-rice) and the stock. Cook for 5 minutes, or until the fish is white and opaque. Add the coriander and sprinkle with coconut. Serve with the lentil-rice, sauce, chilli, chutney and tomato and onion.

4. To make the lentil-rice, bring the rice, lentils, water and remaining coconut milk to a boil, then reduce the heat. Cover and cook for 15 minutes. Turn off the heat and allow to stand for 5 minutes. Fluff with a fork, adding salt to taste.

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Coconut curry hake with lentil-rice

Coconut curry hake with lentil-rice

Ingredients

Method