Ingredients

Method

• 2 T Woolworths mild curry powder
• 1⁄2 t ground turmeric
• canola oil, for frying
• 1 cube of each Woolworths fresh crushed garlic, ginger and chilli
• 2 bay leaves (optional)
• 1 x 400 ml can coconut cream
• 1 x 390 g jar Woolworths mild pickled onions, chopped, brine reserved
• 1–2 T sugar
• 1 x 450 g box Woolworths frozen hake medallions
• 1 lemon, halved
• sea salt and freshly ground black pepper, to taste
• 4 Woolworths fresh butter rotis, heated, for serving
• fresh coriander, for serving

Method

Ingredients

1. In a large pan, fry the curry powder and turmeric in a little canola oil over a low to medium heat until fragrant. Add the garlic, ginger, chilli and bay leaves (if using) and fry for 2–3 minutes until fragrant. Add the coconut cream, then fill the empty can with water twice and add to the pan. Simmer for 8–10 minutes, then add the chopped pickled onions, half the reserved pickled onion brine and the sugar. Simmer for a further 10 minutes.

2. Add the frozen fish to the sauce and gently simmer until cooked through, about 10 minutes. The fish should flake apart easily. Remove from the heat and squeeze over the lemon.

3. Season to taste, adding more pickle brine if you like. Serve warm or at room temperature with buttery toasted rotis and fresh coriander.

Cook's note: Make the sauce early (the flavours will develop) and poach the fish before serving.

Find more fish recipes here.

Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen