Madras Fish Curry
- 2 tablespoons oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Madras curry paste
- 1 cup (125ml) natural yoghurt
- 4 pieces hake steak
- Handful fresh coriander, chopped
- Salt and pepper to taste
- Rice to serve
- Fry garlic and ginger in oil.
- Add paste and yoghurt. Season well and let it simmer for 8-10 minutes.
- Add fish steak. Reduce heat and cook until fish is cooked through. Add coriander.
- Serve with rice.