Curry-ander fish

Serves 4 : Very easy : Quick
Ingredients
8 small hake fillets
2 tsp chopped coriander
2 tsp curry paste

1 small avocado, sliced
±8 cm cucumber, julienne
1 small green pepper, sliced
2 handfuls lettuce, torn
2 tsp chopped coriander
Grated rind and juice of 1 lemon

240gm rice

Method
Put the rice on to cook in lightly salted boiling water.
Drain when tender, and keep warm.

Combine the avo, cucumber, green pepper and lettuce in a bowl.
For the dressing, combine the 2 tsp coriander with the lemon juice and rind.

Combine the other 2 tsp of coriander with the curry paste.
Spray a ridged pan with non-stick cooking spray and put on to heat up.
Dry fry the fish, presentation side down, for 4 – 5 minutes.
Brush the curry mix on the wrong side.
Turn the fish, and brush the presentation side with the rest of the curry mix.
Cook for a further 4-5 minutes or until the fish flakes easily.

Serve 2 fish fillets per person with the rice and salad.
Serve the salad dressing separately.

Depending on the curry paste you use (I used Patak’s Tikka Masala), this can be very mild or very hot!