|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|
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.