Korma Hake Curry with Basmati Rice

#MakeItHake with your very own Korma Fish Curry using this delicious and EASY Sea Harvest recipe feeds the whole family!

Serves 6+
Prep: 20-25 min
Cook 15-20 min

Korma Hake Curry with Basmati Rice

Serves 6+
Prep: 20-25 min
Cook 15-20 min

#MakeItHake with your very own Korma Fish Curry using this delicious and EASY Sea Harvest recipe feeds the whole family!

Ingredients

Olive oil
1 onion, chopped
2 garlic cloves, chopped/microplaned
6 Tbsp (90 ml) pre-made Korma curry paste
2 Tbsp (30 ml) tomato paste
2 tins coconut milk
450 g Sea Harvest Hake fillets (frozen)
150 g baby tomatoes
A small bunch of fresh coriander, chopped
3-4 Tbsp (30-60 ml) toasted coconut flakes
1 red chilli, sliced

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Method

Basmati rice, cooked according to the packaging. Heat a glug of olive oil In a large frying pan over medium heat. Add the onion and fry until it begins to soften and become translucent. Add the garlic and fry for a minute. Add the Korma curry paste and the tomato paste and fry for another 2 minutes until fragrant. Add the coconut milk and stir to combine. Add the Sea Harvest Hake Fillets to the pan from frozen and scatter in the baby tomatoes. Cover and simmer gently for 10 minutes. When the fish fillets are cooked, serve with basmati rice, fresh coriander, sliced fresh red chilli and a sprinkle of toasted coconut.

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.