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Prep Time: 20 minutes
Servings: 4
Cooking Time: 20 minutes
Ingredients
- 30ml - olive oil
- 1 - onion, chopped
- 10ml - curry powder
- 1 - red chilli, chopped
- 1 - garlic clove, chopped
- 15ml - tomato paste
- 125ml - vegetable stock
- 250ml - cream
- 700g - hake fillets
- 80g - baby spinach
- - pasta or rice, to serve
Method
A sprinkling of fresh coriander is delicious with this fragrant dish.
1. Heat the oil and sauté the onion until glossy. Stir in the curry powder, chilli and garlic and fry for a few more minutes until fragrant. Stir in the tomato paste, followed by the stock, and simmer for 5 minutes until reduced by half.
2. Stir in the cream and heat until warmed through. Add the ?sh to the sauce and simmer over low heat for 10 minutes. Stir in the spinach and simmer for a few more minutes until the ?sh is cooked and the spinach is wilted. Season well with salt and pepper.
3. Serve the fish with enough pasta, noodles or rice to enjoy the sauce.
