4 fillets hake or any white fish of your choice
1 large carrot
1 large onion
1 large yellow pepper
1 large courgette
1 tsp garlic puree (or use fresh)
1 tsp ginger puree (or use fresh)
1 tsp coriander puree (or use fresh)
1 tsp chilli flakes/lazy chilli (or use 1 whole fresh chili)
¼ block creamed coconut
1 tbsp mango chutney
1 tsp garam masala
1 tsp cumin
½ tsp turmeric
salt and pepper to taste
50ml of semi skimmed milk
water to cover
Chop all the vegetables and sauté for 5 mins in a little sunflower oil.
Then add the spices, herbs creamed coconut, mango chutney, milk and season to taste.
Simmer for 25 minutes, stirring occasionally, add water to prevent drying out and to achieve the desired consistency.
Blend into a smooth sauce or leave chunky as desired.
Whilst the curry is simmering, place the hake in an oven proof dish and sprinkle some coriander, lime juice and chilli flakes on top then bake for 20 minutes or until opaque and flaky.
Serve with rice and naan or even better, Bulgar wheat and chapatis.