Name: Baked fish curry with lime rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 30 ml avocado oil or coconut oil; 1 onion chopped; 1 garlic cloves, crushed; 1 ginger finely chopped; 15 ml curry powder; 1 fresh chillies chopped; 15 ml garam masala; 30 ml tomato paste; 2 ml salt and freshly ground black pepper; limes; 1 coconut milk tinned; 15 ml honey; 600 g hake fillets; rice; limes juice only; 60 ml desiccated coconut; 50 ml fresh coriander chopped; 500 ml brown basmati rice cooked according to packet instructions; to serve to serve; 15 ml each coconut shavings and fresh coriander

Recipe Disclaimer

Tap for method

Ingredients (20)

FISH

30 ml	avocado oil or coconut oil
1	onion — chopped
1	garlic — cloves, crushed
1	ginger — finely chopped
15 ml	curry powder
1	fresh chillies — chopped
15 ml	garam masala
30 ml	tomato paste
2 ml	salt and freshly ground black pepper
	limes
1	coconut milk — tinned
15 ml	honey
600 g	hake fillets
	rice
	limes — juice only
60 ml	desiccated coconut
50 ml	fresh coriander — chopped
500 ml	brown basmati rice — cooked according to packet instructions
	to serve — to serve
15 ml	each coconut shavings and fresh coriander

Tap for ingredients

Method:

Preheat the oven to 200 °C.

1. Fish: Heat a large pan over medium heat and add the oil, onion, garlic, ginger, curry powder, chilli (if using), garam masala, tomato paste, salt and pepper and sauté until the onion is translucent. Add the lime juice, coconut milk and honey. Simmer for 10 minutes.

2. Put the fish in a roasting pan. Pour the sauce over and bake until just done – 15-20 minutes, depending on the thickness of the fish.

3. Rice: Mix the lime juice, coconut and coriander with the rice.

4. To serve: Serve the fish with the rice. Garnish with the coconut shavings and coriander.