KERALAN HAKE CURRY

Keralan hake curry image

A midweek meal to satisfy your spice cravings. White fish, peppers and cherry tomatoes with fenugreek and mustard seeds in a creamy coconut sauce, scattered with fresh coriander

Provided by Charlie Clapp

Time 1h5m

Number Of Ingredients 11

Ingredients

1 tbsp groundnut oil
1 onion , finely sliced
small bunch coriander , leaves picked, stalks finely chopped
1 thumb-sized piece ginger , peeled and cut into matchsticks
2 peppers (we used red and yellow)
2 tsp fenugreek seeds
2 tsp brown mustard seeds
200g cherry tomatoes
400g can coconut milk
4 x 150g hake fillets
rice or naan, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Heat the oil in a shallow casserole dish (or ovenproof frying pan with a lid) over a medium heat. Add the onion, coriander stalks, ginger and peppers, and cook gently with the lid on for 15 mins until softened and beginning to brown. Turn up the heat, stir through the spices and cook for 1 min more until aromatic.
Tip in the tomatoes and pour in the coconut milk. Bring to a bubble, then put in the oven with the lid on for 20 mins. Remove from the oven and nestle the hake on the sauce. Return to the oven, uncovered, for a further 10-15 mins or until the hake is cooked through. Season to taste, scatter with the coriander leaves and serve with rice or naan to mop up the sauce.

Nutrition Facts : Calories 395 calories, Fat 24 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium