Motherly Love Digi-Mag Autumn 2022

EASTER ALTERNATIVE
72 73 EASTER ALTERNATIVE
Delicious
Fish curry
For those who might not celebrate Easter
or who do not enjoy pickled fish — this
delicious fish curry will warm up your
Easter weekend.
INGREDIENTS
• 500g skinned & filleted hake
• Sea salt & freshly ground
black pepper, to taste
• 3tsp curry powder
• 2 garlic gloves, grated
• 1 x 2cm piece fresh ginger
peeled & grated
• 4tbsp olive oil
• 1 onion, finely chopped
• 1 sweet red pepper, finely
chopped
• 1 400g canned choppped
tomatoes
• Fresh coriander, a handful,
chopped plus extra to
garnish.
• 2 limes, juiced
• 3/4 cup coconut milk
• Steamed rice for serving
COOK'S NOTE
Use hot or mild curry powder as you wish,
according to your taste. Any leftover
coconut milk will remain fresh for a month in
the fridge and also freezes well.
COOKING INSTRUCTIONS
• Cut the fish into fairly large
cubes.
• Mix the fish with a little
seasoning, the curry powder,
garlic & ginger. Set aside.
• Heat 3tbsp olive oil in a large
pan.
• Add the onion & pepper &
cook gently until softened,
but still pale.
• Add the remaining oil & the
fish.
• Stir to coat well & simmer for
3 minutes.
• Add the tomatoes, coriander
& half the citrus juice.
• Simmer, uncovered for 5
minutes or until slightly
reduced.
• Pour in the coconut milk &
simmer for 5 minutes or until
the fish is just cooked.
• Add the remaining citrus
juice.
• Check the seasoning.
• Garnish with coriander &
serve with the rice.
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