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Ingredients
| 1 dash dash | Vegetable Oil Vegetable Oil | |
| 1 large large | Onions Onion | |
| 1 cloves clove | Garlic Garlic | |
| 2 fillets fillet | Hake
Hake (with Bombay Curry Sauce) | |
| 1 sprigs sprig | Coriander Coriander | |
| 1 splashes splash | Natural Yoghurt Natural Yoghurt | |
| 1 large large | Lime Lime |
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+ Create new shopping listFish Curry
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Method
- Heat a drizzle of vegetable oil in a large deep frying pan over a medium heat. Finely slice the onion and add to the pan, gently frying for about 5 minutes, until starting to soften. Finely dice the garlic and add to the onions, frying for a further 2 minutes.
- Add the Bombay Curry Sauce to the pan and mix well with the onions and garlic. Bring to a simmer.
- Slice the hake fillets into bite-sized chunks. Add them to the simmering curry sauce and cook for 10 to 12 minutes, or until the fish is cooked through.
- Serve the fish curry with a dollop of yogurt and freshly chopped coriander on top, and some naan bread and lime wedges on the side.
