Servings: 4 doses
ingredients

- 1 tablespoon olive oil
- 1 onion
- 3 cloves of garlic
- 1/2 chilli
- 1 + 1/2 tbsp curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon powdered ginger
- 1 can of coconut milk
- 1 cup of fish (or vegetable) broth
- 4 hake medallions
- Juice of 1/2 lemon
- Salt and black pepper to taste
- 1 cup Basmati Rice
- salt
To serve:
- roasted peanuts
- coriander
Preparation
- 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.