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Keralan hake curry

Keralan hake curry

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Rating: 4 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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 

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal395
fat24g
saturates16g
carbs12g
sugars10g
fibre4g
protein31g
salt0.4g
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Ingredients

  • 1 tbsp groundnut oil
  • 1 onion , finely sliced
  • small bunch coriander , leaves picked, stalks finely chopped
  • 1 thumb-sized piece ginger , peeled and cut into matchsticks
  • 2 peppers (we used red and yellow)
  • 2 tsp fenugreek seeds
  • 2 tsp brown mustard seeds
  • 200g cherry tomatoes
  • 400g can coconut milk
  • 4 x 150g hake fillets
  • rice or naan, to serve

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2016

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Overall rating

Rating: 4 out of 5.14 ratings
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