It takes a lot to beat a good fish curry and this one is guaranteed to make your mouth water. I love the fresh clean taste. It's not a hot curry so don’t worry about killing those taste buds.

Try it out yourself and let us know what you think. Play around with the ingredients yourself and modify to your own taste. I serve mine with basmati rice but the dish would go well with small potatoes or indeed some bread on the side.

Ingredients
300g basmati rice, rinsed
2 onions, sliced
3 tbsp tikka curry paste
2 cloves garlic, minced
1x (400g) tin plum tomatoes
200ml Carol’s Stock Market Vegetable Stock
1x (200g) tin full fat coconut milk
1 tsp sea salt flakes
¼ tsp ground black pepper
500g hake, cut into large chunks

To serve
Small bunch coriander, roughly chopped

Serves
2-4

Method
Put the rice on to cook following the pack’s instructions.
While rice is cooking, heat a large saucepan over medium heat. Once hot, add a drizzle of oil then add the onion. Cook, stirring occasionally, until softened and starting to brown, about 8 minutes.

Add the tikka curry paste and garlic, stirring through the onion, and cook for about 2 minutes.

Add the tin of plum tomatoes, crushing the tomatoes with a fork or sturdy wooden spoon, and cook for another 2-3 minutes.

Stir in the vegetable stock, coconut milk, salt and pepper then bring to a boil.

Add the hake and simmer until fish is just cooked through, 5-8 minutes depending on the size of the chunks. Taste for seasoning and add more salt and pepper if needed.

Serve with cooked basmati rice and garnish with chopped coriander.