Thai Red Hake Curry

INGREDIENTS

• 2 tbsp sunflower oil
• 4 shallots, diced
• 1 red chilli, deseeded and finely diced
• 2 tbsp ginger, grated
• 2 large garlic cloves, grated
• 4 tbsp Thai red curry paste
• 2 tbsp tomato paste
• 1 tin coconut milk
• 400g hake fillets, skinless and cut into large chunks
• 1 tbsp fresh lime juice, plus more to taste
• Cooked basmati rice, for serving
• Lime wedges, for serving
• Coriander leaves, for serving

METHOD

1. Heat the oil in a frying pan over medium heat. Stir in shallots, chilli and a large pinch of salt, and cook until starting to brown, about 5 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute.
2. Stir in the curry paste, and tomato paste and cook for 2 minutes. Pour in the coconut milk, bring to a simmer and let cook for 2 minutes to blend the flavours. Season to taste with salt.
3. Stir in the hake and lime juice. Continue to simmer until the hake is opaque and cooked through, about 5 minutes.
4. Serve over rice, with coriander and lime wedges on the side.