HAKE CURRY AND RICE
- 10 hake medallions
- 1 tin coconut cream
- 1 chopped onion
- 1 tablespoon curry (mild or hot)
- ½ teaspoons each of chives, sage, rosemary and thyme
- 100 g cashew nuts, crushed
- 1 eggplant, chopped in 1 centimeter cubes
- 1 teaspoon salt
- 50 ml cooking oil
Fry chopped onion in oil.
Add all spices including salt.
Add 250 ml water and cook for 3 minutes.
Add chopped eggplant, cook for 5 minutes.
Add coconut cream and crushed cashew nuts, stir and cook through.
Add hake medallions and cook until soft, then flake it.
Boil 3 cups rice while preparing the hake curry.
Serve hake curry with cooked rice.
Recipe and photo: Riaan Rautenbach
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