Baked Hake Curry

Baked Hake Curry

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!
Serves 4
Wine Pairing - Sous Le Vegetal Octave




    • 1 onion finely chopped
    • garlic cloves thinly sliced
    • 2 cm piece of ginger finely grated
    • 2 tablespoon garam masala
    • teaspoon ground cumin
    • teaspoon ground coriander
    • teaspoon turmeric
    • teaspoon smoked paprika
    • x 400ml can coconut milk
    • 100 ml cream
    • juice of 1 lemon
    • salt to taste
    • 4 x 200g Hake Fillets
    • Rice to serve




  1.  Preheat your oven to 200 celsius.
  2. Grab a large frying pan.
  3. Chuck in a splash of oil and heat over medium.
  4. Lob in your onion and saute until soft, takes about 6 minutes.
  5. Now add your garlic and saute for 1 minute further.
  6. Chuck in the spicy mix and continue cooking for a further minute.
  7. Stir it all well.
  8. Pour in the coconut milk and cream.
  9. Bring it all to a simmer.
  10. Simmer for 5 minutes.
  11. Remove from the heat.
  12. Add your lemon juice and season well with salt and pepper.
  13. Stir it well again.
  14. Add in the hake fillets to the pan.
  15. Place in the oven.
  16. Bake for 15 minutes.
  17. Sauce should have reduced slightly and fillets cooked through.
  18. Serve atop your rice.
  19. Dig in!