I recently made a fabulous discovery in my local Tesco – frozen hake fillets. Simply boned, skinned and frozen. So handy and ideal for popping into a curry.

Hake is a white fish that is low fat and low calorie but high in protein. The flavour is very neutral so you’ve got lots of scope to experiment with accompanying ingredients and that’s why I feel this fish works perfectly in a curry. Alternatively, I’ve got another recipe for a mixed fish curry that you might like. The recipe below serves two.

Hope you enjoy!

Amy x

Ingredients
1 tbsp sunflower oil
Thumb-sized piece of ginger, sliced
3 cloves of garlic, sliced
1 red chilli, sliced
1 onion, thinly sliced
1 yellow pepper, thinly sliced
4 baby potatoes, thinly sliced
1 tbsp harissa paste
1 tbsp red curry paste
1 tbsp soy sauce
1 tsp satay sauce
2 hake fillets, skinned and boned
100ml water
100ml passata
1 tsp tomato puree
Handful of kale, chopped

Method
Heat the oil in a large pan and cook the ginger, garlic, chilli and onion for 3-4 minutes.

Add the pepper and potatoes and cook for a further 3-4 minutes.

Stir in the harissa paste, curry paste, soy sauce, satay sauce and a splash of water and cook for two minutes.

Add the fish, remaining water and passata and allow to simmer for 20 minutes before adding the kale and simmering for a further 5 minutes.

Serve with noodles and sprinkle with chopped spring onion.