DISH OF THE MONTH

Golden Ginger Hake Curry

•40g cashew nuts

•1 bunch spring onions, finely chopped and green tops reserved

• 2 garlic cloves, grated

•50g ginger, grated

•1 large chilli, finely chopped

•60g coriander, finely chopped, plus extra to garnish

•160g white basmati rice

•2 tbsp sunflower oil

• 1½ tsp ground turmeric

•1 tsp ground coriander seed

•1 tsp ground cumin

•400ml can coconut cream

•1 courgette, cut into 0.5cm pieces

•1 red pepper, cut into 0.5cm pieces

•100g green beans, trimmed and cut into 2.5cm pieces

•260g hake fillets (hake is green-rated in the MCS Good Fish Guide), chopped into six even chunks

•1 fresh lime

•Salt and freshly ground black pepper

Method (SERVES 2)

1. In a dry pan, toast the cashews over a medium heat until slightly browned. Set aside. 2. Place the spring onion in a bowl with the garlic, ginger, chilli and coriander, and mix. 3. Cook the rice according to the instructions. 4. Heat the sunflower oil over a low-medium heat. Add the spring onion mixture and cook for two to three minutes. Add the spices and cook for a further minute, then add the coconut cream and half a can of water.

5. Bring to a gentle simmer, then add the veg and cook for around three minutes.

6. Cut the reserved spring onion tops into 1cm slices and stir them into the mixture, then add the hake, making sure it is submerged. Cover, and cook for six minutes until the fish is cooked. Squeeze over the juice of half a lime and season. 7. Spoon the rice into bowls followed by the curry, then sprinkle with the toasted cashews and coriander. Serve with a wedge of lime.