Curried hake bake
This recipe is based on the curry hake recipe from Simply Delicious – it’s the ultimate, simple but darn delicious weeknight dinner.
To enhance the flavour of the fish, we add cardamom pods and mustard seeds to the rice water while cooking.
1 onion finely chopped
3 garlic cloves thinly sliced
2 cm piece of ginger finely grated
2 tablespoon food4four masala spice
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
800 g hake sliced into 4 fillets, bones removed
1 ½ cup rice
2 cardamom pods
1 tablespoon mustard seeds
Prepare all our ingredients.
Pre-heat the oven to 200C.
Heat a generous splash of oil in an oven-proof skillet. Add the onion and sauté for 5 minutes or until soft and translucent. Add the garlic and sauté for another 30 seconds. Add all the spices and fry for a minute, until fragrant.
Stir in the coconut milk and cream and bring to a simmer. Allow to simmer gently for 5 minutes then add the lemon juice and season generously. Add the hake fillets, place in the oven and bake for 15 minutes or until the hake is cooked through and the sauce has reduced a little.
Meanwhile, steam your broccoli in a little salted water until tender.
Serve the curried hake with steamed rice and steamed broccoli.