Coconut & Chermoula Fish Curry
Coconut & Chermoula Fish Curry
Servings: 4
This quick, easy and above all delicious meal was created for Pesto Princess by the lovely Michelle Parkin.
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Ingredients
- 1 onion finely chopped
- 1 Tbsp olive oil
- 4 Tbsp Pesto Princess Chermoula Paste
- 1 tin coconut milk
- 1 pack Fresh Hake (around 800g), skin removed chopped into bite-sized chunks
- 3 cups baby spinach optional
To serve
- fresh parsley and coriander finely chopped
- rice or rotis (or both!)
Instructions
- Fry the onion in a little oil until soft.
- Add the Chermoula Paste, stirring so that it does not burn.
- Add the tin of coconut milk and mix well.
- Add the fish and simmer with the lid on for 10 minutes, until the fish is cooked.
- Season with salt and pepper. Add the baby spinach, if using, and fresh herbs and then serve with rice or rotis.
