Ingredients

• 1kg skinless, boneless white fish, cut into chunks
• 30 ml (2 Tbsp) sunflower oil
• 1 onion, chopped
• 2 carrots, diced
• 2 garlic cloves, crushed
• 15 ml (1 Tbsp) Pakco Traditional Masala Curry Powder
• 5 ml (1 tsp) Hinds Pure Ground Ginger
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) ground cumin
• 2.5 ml Hinds Turmeric
• 500ml (2 cups) prepared chicken stock or water
• 1 cinnamon stick
• 3 cloves
• 2 bay leaves
• 30 ml (2 Tbsp) Rhodes Quality Tomato Paste Sachet
• 45 ml (3 Tbsp) Rhodes Quality Apricot Jam
• 80 ml plain yoghurt
• 65 ml chopped coriander
• salt and freshly cracked black pepper

Method

1. Heat the oil in a large saucepan.
2. Fry the onions and carrots until softened.
3. Add the garlic and fry for a few minutes more.
4. Remove from the heat and add the Pakco Traditional Masala Curry Powder, Hinds Pure Ground Ginger, coriander, cumin and Hinds Turmeric to the pan.
5. Stir well to mix.
6. Return the pan to the heat and add the chicken stock, cinnamon stick, cloves and bay leaves.
7. Stir in the Rhodes Quality Tomato Paste and the Rhodes Quality Apricot Jam and bring the sauce to the boil.
8. Reduce the heat and simmer stirring occasionally 20 minutes.
9. Add the fish, and simmer for a further 10-12 minutes or until the fish is cooked.
10. Stir in the yoghurt and the coriander.
11. Season to taste.
12. Serve with rice.