- 500 g skinned and filleted hake
- Sea salt, to taste
- 1 onion, thinly sliced
- 2 T sunflower oil
- 1 chunk fresh ginger, peeled and grated
- 2 large cloves garlic, grated
- 1 stick cinnamon
- 6 cardamom pods, cracked
- A few curry leaves
- 1 t ground turmeric
- 1 T curry powder
- 3 ripe red tomatoes, chopped
- 1 x 400 ml can coconut milk
- 1/3 cup roasted cashew nuts, roughly chopped
- Coriander leaves, chopped, for serving
- For the coconut rice:
- 200 g basmati rice
- The remaining coconut milk, plus enough water to make 2 cups
- 1 t salt
- 1/3–½ cup toasted coconut flakes, for sprinkling
Cut the fish into chunks and salt lightly. Gently cook the onion in the heated oil until soft and golden. Stir in the ginger, garlic, cinnamon, cardamom, curry leaves, turmeric and curry powder and keep stirring until fragrant.
Add the tomatoes and a little salt and simmer for a few minutes. Stir in 1 cup coconut milk and bring to a boil. Add the fish, cover and turn off the heat.
Leave for 5 minutes or until the fish is cooked but still moist. Check seasoning. Stir in the nuts and sprinkle with the coriander leaves.
For the coconut rice: Bring the rice, coconut milk and water to a boil. Stir in the salt. Cover tightly, reduce the heat to a simmer and cook for 15 minutes.
Turn off the heat and leave, still covered, for 5 minutes. Fluff up with a fork and sprinkle with toasted coconut flakes.
Cook’s note: Yellowtail is a good substitute for hake, or try fresh prawns or sliced skinned chicken fillets.