Curry Baby Hake in Tomato Pepper Sauce

Name: Curry Baby Hake in Tomato Pepper Sauce
Cuisine: South African
Ingredients: 6 Baby Hake (fins and tails removed); 1 onion; 2 large tomatoes; Green, red and yellow peppers (half each and chopped); 2 tablespoons mild and spicy Rajah Curry powder; 1 teaspoon garam masala; 1 teaspoon mixed masala; 1 teaspoon lamb seasoning; 1 teaspoon cumin; to fry cooking oil; 6 Potatoes (peeled and cut into chips); 1 packet Broccoli; 1 packet Carrots (peeled and chopped); to taste butter or margarine

Thamsi Mtshali @ThamsiM_mycooking

Soweto

My Sunday Lunch

Thamsi Mtshali @ThamsiM_mycooking

Soweto

My Sunday Lunch

Saved

Ingredients

6Baby Hake (fins and tails removed)
1onion
2large tomatoes
Green, red and yellow peppers (half each and chopped)
2 tablespoonsmild and spicy Rajah Curry powder
1 teaspoongaram masala
1 teaspoonmixed masala
1 teaspoonlamb seasoning
1 teaspooncumin
to frycooking oil
6Potatoes (peeled and cut into chips)
1 packetBroccoli
1 packetCarrots (peeled and chopped)
to tastebutter or margarine

Saved

Steps

1

Fry onion and peppers in hot oil until soft. Add all the spices stirring occasionally.
2

Add chopped tomatoes and stir. Let it simmer.
3

Once the tomato sauce is half cooked, add the fish, either whole or cut into slices. Cover the fish with the sauce and let it simmer until fish is cooked.
4

In another saucepan, boil potatoes in little water, oil and a little salt until cooked.
5

Steam broccoli until cooked but still a little crunchy.
6

Lightly boil carrots in little water with butter and salt. Add a little tomato sauce and honey to glaze them.