600g fresh small hake fillets
2 tbsp vegetable oil
1 large onion, peeled, halved and thinly sliced
2-3 tbsp red curry paste
1 medium aubergine, cut into chunks
400ml can coconut milk
2 tsp tamarind paste
2 tbsp tomato purée
2 bird’s-eye chillies
175g okra, topped and tailed
4 medium tomatoes, quartered
- Heat the oven to 200°C. Sprinkle the fish fillets with salt.
- Heat the oil in a large pan, add the onion, curry paste and fry for 2 min. Add the aubergine, coconut milk, 200ml water, tamarind paste, tomato purée, whole chillies and okra. Simmer for 3 min.
- Place the small fish fillets side-by-side in a roasting tin. Pour over the curry sauce. Tuck all the tomatoes in, cover with foil and then bake for 15 min. Remove the chillies, garnish with coriander leaves and serve with rice.