FISH CURRY WITH JASMINE RICE

FISH CURRY WITH JASMINE RICE
450 g hake medallions (5 hake pieces)
400 g baby marrows, chopped into strips
2 onions, chopped
2 cups water
1 cup full cream milk
4 tablespoons curry powder of your choice
2 cups jasmine rice, cooked and drained and set aside
sunflower oil for frying of the onion
salt and pepper to taste
herbs and spices to taste
paprika spice for on the fish

Put the oven on 200°C.
In a roasting pan add the hake medallions and put some salt, pepper and some paprika on the fish.
Add small dollops of butter on top of the individual hake medallions.
Put in the oven uncovered for 30 min.
After the fish has been cooked, shred apart with a knife and a fork and set aside.
In a frying pan add the oil.
Add the onions to the frying pan and add the salt and pepper and herbs and spices.
If the onions is golden, add the shredded hake medallions.
Mix roughly and then add the water, full cream milk and curry powder.
Let the mixture simmer for about 20 min.
Add the baby marrows and let simmer again until the baby marrow is just soft, for about 15 min.
After simmering, serve with the jasmine rice and some chutney.
Enjoy!

Source and photo: Kristie Townsend