Grilled Hake with Coconut Curry Sauce, Coconut Rice & Broccoli 

For the curry sauce:

1. Heat the vegetable oil in a pot over a medium heat. Add the onion and sauté for 5 minutes, or until softened. Add the garlic and cook for a further three minutes.

2. Stir in the Rajah Medium Curry Powder and Robertsons Turmeric and cook for a further minute, until aromatic.

3. Add the coconut milk and bring to a simmer. Cook gently for 10 minutes, stirring occasionally, until flavourful and slightly thickened. Season to taste with lemon juice, salt and pepper.

For the coconut rice:

1. Place the rice in a pot with the coconut milk, the water and a pinch of salt. Bring to a boil, then turn down the heat and simmer until cooked (about 20 to 25 minutes). Fluff the rice grains with a fork once cooked.

For the broccoli and hake:

1. While the curry sauce and rice are cooking, preheat the oven to 200 °C, on grill setting.

2. Prepare two small baking trays (or one big tray) by lining them with foil.

3. Blanch the broccoli florets in boiling water until semi cooked, then drain very well. Toss the broccoli in the olive oil with a pinch of salt and pepper and lay the florets on one tray.

4. Place your fish fillets on the other foil-lined tray. Drizzle over the olive oil and dust with Rajah Medium Curry Powder. Season to taste with salt and pepper.

5. Place the broccoli and fish under the hot grill for about 10 minutes, or until the fish is cooked through and flaky, and the broccoli is charred. Finish the fish with a squeeze of lemon juice.

To serve:

1. Divide the coconut rice between four bowls and top each one with a piece of hake and broccoli florets. Drizzle over the curry sauce (or serve it on the side) and garnish with fresh coriander.

2. Serve immediately.