Name: Coconut hoki fish curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram skinned and boned hoki fillets; 3 teaspoon grated fresh ginger; 2 lemons, finely grated zest and juice; 1 tablespoon vegetable oil; 1 large onion, chopped; 1 teaspoon curry powder; 1 teaspoon ground turmeric; 1 teaspoon chopped and deseeded red chilli; 1 cinnamon stick; 400 gram can coconut milk

Coconut hoki fish curry

This coconut fish curry recipe is surprisingly simple to create from scratch - no pre-made pastes necessary. Be sure to serve with rice and an icy cold glass of beer

This recipe first appeared in Food magazine.

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Ingredients

500 gram skinned and boned hoki fillets

3 teaspoon grated fresh ginger

2 lemons, finely grated zest and juice

1 tablespoon vegetable oil

1 large onion, chopped

1 teaspoon curry powder

1 teaspoon ground turmeric

1 teaspoon chopped and deseeded red chilli

1 cinnamon stick

400 gram can coconut milk

Method

1.Combine the fish, ginger, lemon zest and juice in a non-metallic bowl. Cover and refrigerate for 20 minutes.

2.Heat the oil in a non-stick frying pan. Add the onion and cook until soft.

3.Add the curry powder, turmeric, chilli and cinnamon stick and cook for 30 seconds. Pour in the coconut milk and stir until combined.

4.Add the fish and the marinade and gently simmer for 5-7 minutes or until cooked. Serve with green beans, rice and pappadums.

Remember to keep your hands away from your eyes when handling hot chillies – they can burn!

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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