Hake and Red Pepper Xacutti

Instructions

1. Empty the Xacutti Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.

2. Add the water, tomato puree, cider vinegar and creamed coconut. Stir, cover and cook for 10-15 minutes.

3. The tomato puree will make the sauce very thick - add some more water if needed to loosen the sauce.

4. Leave to rest overnight to intensify the flavours of the sauce.

5. The next day, reheat the sauce for 5-10 minutes.

6. Add the red pepper, hake, sugar and salt. Gently cover with the sauce, not moving the fish too much to avoid breakage. Cook for 5-10 minutes.

7. Once the fish has started flaking, it’s ready to take off the heat.

8. Garnish with a squeeze of lemon. Ready to serve, enjoy!