Serves 4. Preparation time 10 minutes. Cooking time 30 minutes.
1,5 cups cake flour
1 kg fresh hake, skin and bones removed and cut into cubes salt to taste
2 tablespoons butter
2 tins (410 g each) coconut cream
3 bay leaves
3 tablespoons grated fresh ginger
5 cardamom pods, bruised
1 heaped tablespoon mild curry powder
1 cup chopped tomato (remove the skin first)
a handful of coriander leaves, chopped
• Put the cake flour in a large plastic bag and season the fish. Add only a few fish cubes to the bag and shake to cover them in flour. Set the cubes aside and repeat until all the cubes are dusted.
• Melt the butter in a pan over a medium heat and fry the fish until golden brown. Set aside.
• In a large pot, combine the coconut cream, bay leaves, ginger, cardamom and curry powder. Stir well and make sure the curry powder doesn't form lumps. Slowly heat the mixture and stir until the curry sauce comes to a boil. Add the tomatoes and heat the sauce until boiling point
• Add the fish to the sauce in the pot and bring the mixture to a gentle simmer. Remove from the heat as soon as it starts to boil.
• Add the coriander leaves and serve with basmati rice. Sambal, chutney or achar goes well with the curry.
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