South Indian hake curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 3cm piece gingerpeeled and grated
- 4 cloves garliccrushed
- for frying oil
- 1 onionfinely chopped
- 1 green Indian chillifinely chopped
- 2 tsp ground cumin
- ½ tsp turmeric
- 50g fresh coconutgrated
- 4 tbsp coconut creamplus more for garnish
- 4 pieces skin-on hake fillet or steak
- for dusting flour
- ½ bunch corianderchopped
- cooked riceto serve
Nutrition:
- kcal402
- fat29.8g
- saturates16.8g
- carbs6.1g
- fibre2.5g
- protein25.9g
- salt0.3g
Method
step 1
Mix the ginger and garlic with 300ml water. Heat a little oil in a deep frying pan and add the onion, stir and fry over a low heat until it is soft but not browned. Add the chilli, cumin and turmeric and cook briefly then pour in the ginger and garlic mix and stir and cook the mixture over a high heat. Add the coconut and cook for a minute, season well, add the coconut cream.
step 2
Heat a little more oil in another pan and dust the hake in flour. Season well. Fry the fish carefully on both sides until it is browned and cooked through. Remove the skin from the fish, reheat the sauce, stir through the coriander leaving some for the top and add the fish, turning the pieces once. Spoon over some more coconut cream. Serve with rice and scatter with extra coriander if you like.
