Keralan hake curry

Keralan hake curry

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(11 ratings)

Prep: 10 mins Cook: 55 mins


Serves 4

A midweek meal to satisfy your spice cravings. White fish, peppers and cherry tomatoes with fenugreek and mustard seeds in a creamy coconut sauce, scattered with fresh coriander 

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal395
  • fat24g
  • saturates16g
  • carbs12g
  • sugars10g
  • fibre4g
  • protein31g
  • salt0.4g
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  • 1 tbsp groundnut oil
  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • small bunch coriander, leaves picked, stalks finely chopped
  • 1 thumb-sized piece ginger, peeled and cut into matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 peppers (we used red and yellow)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 tsp fenugreek seeds
    Fenugreek seed

    Fenugreek seed

    fenn-you-greek seed

    A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…

  • 2 tsp brown mustard seeds
  • 200g cherry tomatoes
  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 4 x 150g hake fillets
  • rice or naan, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a shallow casserole dish (or ovenproof frying pan with a lid) over a medium heat. Add the onion, coriander stalks, ginger and peppers, and cook gently with the lid on for 15 mins until softened and beginning to brown. Turn up the heat, stir through the spices and cook for 1 min more until aromatic.

  2. Tip in the tomatoes and pour in the coconut milk. Bring to a bubble, then put in the oven with the lid on for 20 mins. Remove from the oven and nestle the hake on the sauce. Return to the oven, uncovered, for a further 10-15 mins or until the hake is cooked through. Season to taste, scatter with the coriander leaves and serve with rice or naan to mop up the sauce.

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Comments, questions and tips

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Jem Butters's picture
Jem Butters
25th Mar, 2020
I've never been to Kerala, but if I were a Keralan fisherman out all morning trying to catch a fish or two, I suspect I would be desperately disappointed to be offered this. On the plus side, the hake remains firm and very tasty. On the minus side, a) why so much liquid (I'd reduce by two-thirds, and b) as it stands, incredibly bland. I added chopped chilli, turmeric, ground fennel and cumin and chilli flakes, and still it was bland. I acknowledge my tastebuds have been scorched to death, but, even so, be warned: this need to be spiced up.
Sarah Rogers's picture
Sarah Rogers
6th Feb, 2020
I substituted fenugreek seeds for dijon mustard and honey and it tasted delicious. Would definitely make again
zarakeane's picture
9th Dec, 2018
This is a lovely recipe! I would definitely recommend adding some other spices (e.g. turmeric, curry powder, cumin, definitely chilli flakes!) as I found it a tad plain when I just stuck to the original recipe. Other than that, the hake worked wonderfully with the vegetables.
24th Oct, 2017
This was so good! I added a chilli and also a handful of curry leaves for additional flavour. A fantastic mid-week supper - easy and delicious.
29th Jun, 2017
This was really tasty, would definitely cook it again.. I added some curry powder, cumin, asafoetida and turmeric. Followed the rest of the recipe as stated, nice and easy with a good result
katycooks's picture
19th Jul, 2016
Hm, very very nice. Admittedly I made a few changes to the recipe. I realised too late that I had run out of fenugreek seeds, so added some ground fenugreek instead. Then, because I got a bit carried away, I added some fennel seeds and cumin seeds (both roughly ground in a pestle and mortar first), and a few chilli flakes for a tiny bit of warmth. I hadn't tried Hake before but it was delicious - really soft and flaky and worked perfectly with the mildly spiced curry sauce. An easy dish to make and I will definitely make it again (though I suspect I will keep my additional spices).
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Sarah Rogers's picture
Sarah Rogers
6th Feb, 2020
For more of a kick add garlic and chilli salts whilst cooking the onions and peppers
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