Name: Korma hake curry with basmati rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: Cuisine
Ingredients: 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

Korma hake curry with basmati rice

20M Prep | 20M Cook

Tandoori chicken

25M Cook

I call myself a foodie, which means I understand flavour and love good food. I search for great cuisine wherever I go. So far, I haven’t found a chicken tandoori to rival this one. You can make it in the oven or on the braai. It’s important to score the chicken quite deep to ensure that the marinade is completely absorbed. The yoghurt and lemon juice in the marinade tenderise the chicken, so it’s best to allow it to marinate for a few hours before cooking.