Coconut Rice

Rinse the jasmine rice under cold running water until the water runs clear. Place the rice in a medium saucepan with the coconut milk, water, salt and lime peel, if using. Bring to a gentle simmer over a medium heat, then reduce the heat to low and cover tightly with a lid. Cook for 15 minutes without lifting the lid. Remove from the heat and leave to stand, covered, for 10 minutes to finish steaming. Discard the lime peel and fluff the rice gently with a fork before serving.

Rogan Josh Curry Sauce

Heat the oil in a large frying pan or saucepan over a medium heat. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden. Stir in the grated ginger and cook for 1 minute until fragrant.

Add the Cape Herb & Spice Rogan Josh Curry Spice and cook for 30 seconds, stirring continuously to toast the spices. Stir in the tomato paste and cook for a further minute.

Pour in the chopped tomatoes and add the brown sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until slightly reduced.

Stir in the coconut cream and continue to simmer gently for 8–10 minutes until the sauce is rich, smooth and thick enough to coat the back of a spoon while still pouring easily over the fish. Stir in the lime juice and season to taste with salt.

Fish

Arrange the frozen Sea Harvest Crisp & Chunky Classic (or Lemon) Hake Fillet portions in a single layer on a baking tray. Bake according to the package instructions until golden, crisp and cooked through. Alternatively, cook in an air fryer according to the package instructions.

To Serve

Divide the coconut rice between serving plates and spoon over a generous amount of the Rogan Josh curry sauce. Top with the crispy fish portions and add a drizzle of coconut milk. Garnish with fresh coriander, toasted coconut flakes and sliced red chilli for extra heat, if desired. Enjoy with toasted roti or poppadums.