Around 25–35 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
A simple tomato-based fish curry with vegetables and potatoes or rice.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen hake fillet
From supplies
- Potatoes, or rice if available
- Mixed vegetables
- Tinned tomatoes
- Curry powder
- Turmeric
- Oil
- Salt and pepper
Method
- Boil chopped potatoes until tender, or cook rice according to its pack instructions.
- Heat a little oil in a pan. Stir in curry powder and a small pinch of turmeric and cook gently for about 30 seconds, without letting the spices burn.
- Add tinned tomatoes and chopped vegetables, plus a splash of water. Simmer for 10–15 minutes, or until the vegetables are nearly tender; firm vegetables may take longer.
- Cut the fully defrosted hake into large chunks, checking for bones as you go. Add to the sauce and simmer gently for around 8–10 minutes, or longer if needed, until the fish is cooked through. Stir as little as possible to keep the pieces intact.
- Season to taste and serve with the potatoes or rice.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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