Madras Fish Bake
|Butter||1⁄2 Ounce (15 Gram)|
|Frozen spinach||8 Ounce, thawed (1 Packet, 227 Gram)|
|Mackerel||4 Small, gutted and cleaned|
|Canned madras classic curry sauce||13 1⁄2 Ounce (383 Gram / 1 Can, Homepride)|
|Lime||1 (For Garnish)|
|Coriander sprigs||3 (Chinese Parsley, For Garnish)|
Melt the butter in a pan.
Add the spinach and cook for 2 to 3 minutes, stirring until it has softened.
Season well, then remove from the heat.
Divide the spinach mixture equally between the fish, pushing it well inside the mackerel.
Place in a shallow ovenproof dish and score the mackerel at 2.5 cm/1 inch intervals.
Pour over the Madras Classic Curry Sauce.
Cover and bake in the oven for 1 to 1 1/4 hours, until the fish are cooked.
Cut the lime quarters.
Transfer the fish from the oven to a serving platter.
Serve, garnished with lime and coriander.