- 2 hake fillets
- 1 tsp garam masala
- 1 tsp turmeric
- A thumb of ginger
- 1 garlic clove
- A pinch of cayenne pepper
- A 200g bag of white basmati rice
- A head of broccoli
- 1 lemon
- A 200ml tin of coconut milk
- 350ml boiling water
- Sea salt
- Baking dish
- Pan with lid
- Measuring jug
Heat your oven to 200C/Fan 190C/Gas 6. Peel and grate your ginger and garlic and pop into a bowl. Measure in 1 tsp each of the garam masala and turmeric. Add a pinch of cayenne pepper.
Pour in the coconut milk. Zest and juice the lemon. Pour in half the juice to the coconut curry paste. Set the rest of the juice and the zest aside. Mix the paste well and add a pinch of salt.
Place the hake fillets in a small baking dish. Pour the coconut curry paste over the fish and turn them over in the paste to coat them.
Slide the dish into the oven and cook the hake for 20 mins till the fish is cooked through and flaky.
Meanwhile, tip the rice into a large pan. Cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip back into the pan with the lemon zest and a pinch of salt. Cover with 350ml boiling water. Cook the rice for 6 mins with the lid on.
While the rice is cooking, grate or finely chop the broccoli, stalk and all. After the rice has cooked for 6 mins add in the broccoli and remaining lemon juice. Stir together and steam with the lid on for a further 2-4 mins.
Your fish should be cooked now - it will flake when pressed with a fork. Serve it with the lemon broccoli rice and the spiced coconut sauce from the dish spooned over.
Turmeric to you
This vibrant yellow powder has energy boosting qualities. Stir a pinch or two of your leftover turmeric into your morning juice or smoothie to kick start your morning.