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Hake Korma Curry

Hake Korma Curry

Hake Korma Curry

400g Rosa Tomatoes, quartered
50g Korma Curry Paste
1 can coconut cream
Ave 400g Hake fillets
30g Coriander, roughly chopped
250g ready to eat basmati rice
3T olive oil
Salt and freshly ground black pepper to taste

Heat the oil in a non-stick pan, add the tomatoes and cook for 5 minutes. Add the curry paste and cook for a further 3 minutes over a medium heat.
Add the coconut cream and stir to combine, bring to a simmer and season.
Add the hake and ensure it is covered in sauce. Poach for 5 minutes.
Add the coriander, taking care not to break up the fish.
Serve with heated basmati rice.

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