- 500 g skinned and filleted hake
- Sea salt and freshly ground black pepper, to taste
- 3 t curry powder
- 2 garlic cloves, grated
- 1 x 2 cm piece fresh ginger, peeled and grated
- 4 T olive oil
- 1 onion, finely chopped
- 1 sweet red pepper, finely chopped
- 1 x 400 g can chopped tomatoes
- Fresh coriander, a handful, chopped, plus extra to garnish
- 2 limes, juiced
- 3⁄4 cup coconut milk
- Streamed rice, for serving
Cut the fish into fairly large cubes. Mix the fish with a little seasoning, the curry powder, garlic and ginger. Set aside.
Heat 3 T olive oil in a large pan. Add the onion and pepper and cook gently until softened, but still pale. Add the remaining oil and the fish. Stir to coat well and simmer for 3 minutes.
Add the tomatoes, coriander and half the citrus juice. Simmer, uncovered, for 5 minutes or until slightly reduced. Pour in the coconut milk and simmer for 5 minutes, or until the fish is just cooked. Add the remaining citrus juice. Check the seasoning. Garnish with coriander and serve with the rice.
Cook's note: Use hot or mild curry powder – as you wish – according to your taste. Any leftover coconut milk will remain fresh for a month in the fridge and also freezes well, but you must pour it out of the can into a container.