1 onion - diced
500g Hoki fillets or any whitefish
1 400ml can of coconut milk/cream
2 rounded teaspoons of Mild Curry (organic for Deb)
1 teaspoon ground pepper (organic for Deb)
1 teaspoon (smoked) paprika (organic for Deb)
Salt to taste
Raw mushrooms - sliced - optional

1 onion - diced 500 g Hoki fillets or any whitefish 1 400ml can of coconut milk/cream 2 rounded teaspoons of Mild Curry (organic for Deb) 1 teaspoon ground pepper (organic for Deb) 1 teaspoon (smoked) paprika (organic for Deb)

Layer the fish in a baking dish (Ceramic)
Cover with diced onion
Sprinkle on all the spices
Salt to taste
Drown in the can of coconut milk (not including actual can)
Cover the dish with parchment (baking) paper

Bake at 180 degrees Celsius for 40 minutes.

Sauce is delicious spooned over vegetables.
Deb likes to slice up raw mushrooms and add them to the sauce at the end.
Spice up further with cayenne pepper if preferred