Grilled Hake with Coconut Curry Sauce, Coconut Rice & Broccoli
Versatility is one of the most noteworthy qualities of our Rajah products: they’re not just for curries! Try a seafood supper with a difference: grilled fillets of hake and lightly charred broccoli with coconut jasmine rice and a deliciously creamy, spicy sauce flavoured with Rajah Medium Curry Powder.
Feeds
4Person
Preparation time
65Min.
intermediate
Ingredients
- For the curry sauce:
- 15 ml (1 Tbsp) vegetable oil
- 1 onion, peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- 30 ml (2 Tbsp) Rajah Medium Curry Powder
- 15 ml (1 Tbsp) Robertsons Turmeric
- 400 ml coconut milk
- 1 lemon
- 1 ml salt to season
- 1 ml pepper to taste
- For the coconut rice:
- 500 ml (2 cups) jasmine or basmati rice, rinsed well
- 400 ml coconut milk
- 375 ml (1 ½ cups) water
- For the broccoli:
- 15 ml (1 Tbsp) olive oil
- 200 g broccoli florets
- For the hake:
- 4 hake fillets (about 170 g each)
- 30 ml (2 Tbsp) olive oil
- 7,5 ml (1½ tsp) Rajah Curry Powder
- 1 lemon
- fresh coriander, to garnish
Preparation method
Nutrition
- Nut Free
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