RED FISH CURRY - I&J

Ingredients

• 4 x I&J Deep Water Hake Prime Medallions
• 2 Tbsp (30 ml) olive oil
• 1 onion, peeled and finely diced
• 1 red pepper, diced
• 2 Tbsp (30 ml) Rogan Josh curry paste
• 1 x 400 g tin chopped tomatoes
• 250 ml coconut milk
• 1 Tbsp (15 ml) sugar
• Juice of 1 lime
• 50 g toasted coconut, for serving
• 2 red chillies, sliced (optional)