INGREDIENTS
500g skinned fresh hake cut into bite sized pieces
1½ heaped tbls masala fish spice
1 tsp cracked black pepper
salt to taste
a little sweetner
5 grated medium sized tomatoes
1 medium chopped white onion
2 tsps turmeric
1 cup coconut cream
1 tbls fresh chopped garlic
olive oil and a little butter for cooking
METHOD
Fry the onion and garlic in olive oil and a little butter for a few minutes. Add the rest of the ingredients excepting for the tomatoes, fish and coconut cream. Sauté for a few more minutes. Add the tomatoes stirring well and cook for a few minutes on a medium heat to reduce the liquid slightly. Add the coconut cream and give the mixture another good stir. Reduce a little more and when the sauce reaches a good consistency add the fish. Do not reduce the sauce too much as the fish will soak up a lot of the sauce. Cook for five minutes and turn the stove off. The fish cooks very quickly.
