Simple Hake Curry With Sugar Snap Peas And Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

While the rice is cooking, peel (scrape the skin off with a teaspoon) and roughly chop your ginger, then peel and roughly chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop roughly

Roughly chop your tomato[es]

Separate your coriander leaves from the stalks, then chop them both finely

Add the chopped ginger, garlic, tomatoes, chilli (can't handle the heat? Go easy!) and coriander stalks (save the leaves for garnish!) to a food processor

Add a pinch of salt and blitz until smooth – this is your curry paste

Boil a kettle

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped onion with a pinch of salt and cook for 5-7 min or until softened

Whilst the onion is softening, chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 150ml [195ml] [250ml] boiled water and add your soy sauce – this is your coconut stock

Once the onion has softened, add your garam masala and ground cumin and cook for a further 1 min

Add your curry paste and cook for 2-3 min or until fragrant

Add the coconut stock and cook for 3-5 min or until reduced to a curry-like consistency

Meanwhile, chop your hake fillet[s] into large bite-sized pieces

Once the sauce has thickened, add the chopped hake and your sugar snap peas to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 4-5 min further or until the hake is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Remove the pan from the heat and squeeze in the juice of half your lime[s] – this is your simple hake curry with sugar snap peas

Chop the remaining lime into 1 wedge per person