Korma hake curry with basmati rice

Sea Harvest
5 servings Prep: 20 mins, Cooking: 20 mins
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By Independent Contributor March 20 2023
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Ingredients (11)

olive oil
1 onion — chopped
2 garlic cloves — chopped/microplaned
6 tbsp Korma Curry Paste — pre-made
2 tbsp 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 toasted coconut flakes
1 red chilli
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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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