ZANZIBAR FISH CURRY - Your Recipe Blog

Ingredients

• 500 g hake, skinned and filleted
• salt and freshly ground black pepper to taste
• 3 teaspoons curry powder (use mild, medium or as hot as you can handle)
• 2 cloves of garlic, finely grated
• 2 cm piece of fresh ginger, peeled and grated
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 1 sweet red pepper finely chopped
• 1 x 400 g can whole Italian tomatoes
• ½ cup full fresh coriander, chopped and a few stalks for garnish
• juice of 2 limes or 1 lemon
• ¾ cup coconut milk
• rice or naan to serve with