CREAMY FISH CURRY

YIELD: Serves 6 – 8

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INGREDIENTS

  • 3 Tbsp Oil, for frying
  • 2 small Onions, chopped
  • 50 g (½ sachet) Chicken Curry R/P (08436020)
  • 2 cups Water
  • 12 Hake fillets, skin removed and halved
  • 50 g (1/10 sachet) Deli Whip™ Imitation Cream Powder with Palm Kernel Fat (06851030)
  • ½ cup Water
  • 2 Tbsp Fresh coriander, finely chopped

METHOD

Heat the oil in a large pot and fry the onions until soft and transparent. Add the Chicken Curry and gradually add the water. Bring to the boil, reduce heat and simmer for ± 10 minutes, stirring occasionally. Add the hake and simmer gently for ± 10 minutes or until the fish is cooked through. Combine Deli Whip™ Imitation Cream Powder and water in a bowl and whisk together to make a pouring cream. Add to the curry. Gently mix the coriander into the curry and serve.