South Indian hake curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 3cm piece ginger, peeled and grated
- 4 cloves garlic, crushed
- for frying oil
- 1 onion, finely chopped
- 1 green Indian chilli, finely chopped
- 2 tsp ground cumin
- ½ tsp turmeric
- 50g fresh coconut, grated
- 4 tbsp coconut cream, plus more for garnish
- 4 pieces skin-on hake fillet or steak
- for dusting flour
- ½ bunch coriander, chopped
- cooked rice, to serve
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.
