I love an ole fish curry and I also loves me some Hake.
I remember a time in my early teenage years I laughed at reading Fish Curry on a menu but decided to try it and never looked back. There is just something beautiful about a well cooked flaky fish immersed in a sauce made with such depth and strong flavours. I would only ever serve this with rice but you do you!
Wine Pairing - Sous Le Vegetal Octave
- 1 onion finely chopped
- 5 garlic cloves thinly sliced
- 2 cm piece of ginger finely grated
- 2 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 x 400ml can coconut milk
- 100 ml cream
- juice of 1 lemon
- salt to taste
- 4 x 200g Hake Fillets
- Rice to serve
- Preheat your oven to 200 celsius.
- Grab a large frying pan.
- Chuck in a splash of oil and heat over medium.
- Lob in your onion and saute until soft, takes about 6 minutes.
- Now add your garlic and saute for 1 minute further.
- Chuck in the spicy mix and continue cooking for a further minute.
- Stir it all well.
- Pour in the coconut milk and cream.
- Bring it all to a simmer.
- Simmer for 5 minutes.
- Remove from the heat.
- Add your lemon juice and season well with salt and pepper.
- Stir it well again.
- Add in the hake fillets to the pan.
- Place in the oven.
- Bake for 15 minutes.
- Sauce should have reduced slightly and fillets cooked through.
- Serve atop your rice.
- Dig in!