Keralan hake curry

Keralan hake curry

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(2 ratings)

Prep: 10 mins Cook: 55 mins

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 

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal395
  • fat24g
  • saturates16g
  • carbs12g
  • sugars10g
  • fibre4g
  • protein31g
  • salt0.4g
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Ingredients

  • 1 tbsp groundnut oil
  • 1 onion, finely sliced
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

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

  • 2 peppers (we used red and yellow)
    Peppers

    Pepper

    pep-iz

    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

    Rice

    r-eye-s

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

Method

  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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Maialeigh
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
katycooks
19th Jul, 2016
3.8
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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