Description

Fish curry bundles include a pack of fresh hake or kingklip, a Pesto Princess curry sauce of your choice, a can of organic coconut milk and ready-cut sweet potato. This is my very basic way of making this curry – you can totally do your own thing with it!  See variation suggestions below.  And no, I don’t even chop an onion for the basic version.  The Pesto Princess sauces are so good, you won’t need it! They’ve done all the flavour work for you.

How to cook your curry:- Empty the tub of curry sauce into a saucepan- Add the coconut milk (if you like it spicy, you do not need to add the whole can)- Add the cubed sweet potato, cover the saucepan and cook over medium heat for about 20 minutes, or until the sweet potato is just tender- Cut up the fish into chunks and add to the sauce – continue to cook until the fish is cooked through (this should take no longer than 10 minutes).  Take care not to stir it too much, as hake will break up (kingklip is more forgiving).- Serve with cooked rice or cauli rice and top with chopped fresh coriander

Variations:- Add a large handful of spinach leaves just before the fish is cooked- Add any other vegetables of your choice (with the sweet potato, or however long it needs to cook for)- For extra spice, add extra chilli or chopped ginger