Defrost the hake medallions and season with lemon juice, salt and black pepper.
In a saucepan, place the chopped onion and garlic with the olive oil. Add the chilli chopped and spices (curry, saffron and ginger). Let it cool for 2 minutes.
Add coconut milk and broth. Let it cook on low heat for about 10 minutes.
Add the hake medallions and a pinch of salt and pepper. Cover and let it cook another 10 minutes.
Meanwhile, in another pot, place the Basmati rice with two cups of hot water and salt. Cover and cook over low heat for about 12 minutes.
Serve the cooked rice with the curry. Finish with coarsely chopped peanuts and coriander.
