Simple Fish and Coconut Curry

Ingredients 15ml sunflower oil 1 onion, chopped 5ml peeled and chopped ginger 15ml fresh coriander, chopped 15ml Rajah Mild & Spicy Curry Powder 2ml ground turmeric 1 sachet KNORR Cream of Tomato Soup 200ml water 200ml coconut milk 50ml tomato paste 15ml chutney 500g skinless hake fillets Method Heat oil and sauté onion until tender Add ginger, coriander, curry powder and turmeric and fry for 1 minute stirring constantly Mix the contents of the sachet of KNORR Cream of Tomato Soup with the water and coconut milk and add it to the pan Stir in the tomato paste and chutney and allow to simmer until thickened Place the seasoned hake into the base of a casserole dish and pour the sauce over Bake uncovered at 180C for 30 minutes or until the hake flakes easily

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