INDIAN-STYLE COCONUT FISH CURRY | SA Garden and Home

Ingredients

• 1–2T olive oil
• 1 medium onion, chopped
• 1t each of ground cumin, dried coriander and dried chilli flakes
• 1–2t medium-strength curry powder
• ½ stick cinnamon
• 2 cloves garlic, chopped
• 15ml fresh root ginger, roughly peeled and grated
• 1 tin peeled tomatoes, chopped
• 1 tin coconut milk
• 2t sugar, or to taste
• 4 hake fillets, roughly chopped
• 1 medium-sized bag half-shell frozen mussels, defrosted and well-rinsed
• 1 cup butternut, peeled, cubed and cooked
• 2T each of fresh parsley and coriander, chopped
• salt and freshly-ground black pepper, to taste
• basmati rice tossed together with a few toasted almonds and chopped coriander leaves, to serve