Curried baked Hake

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Curried baked Hake

Curried baked hake

Curried baked hake

This is the ultimate, simple but darn delicious weeknight dinner. During weeks like this one, the last thing I feel like doing is slaving over the stove. My time is limited but the family still want something delicious for dinner (and so do I). This is where fish fits in quite perfectly. It cooks in minutes plus it’s healthy and tasty.

Curried baked hakeCurried baked hake

Instead of my normal pan-fried hake, I wanted to do something a little different so I made a creamy, spiced sauce to cover the hake with and baked it all off until the fish was perfectly flaky and the sauce had reduced a little. It was absolutely scrumptious. I served my hake with spiced rice (2 cardamom pods and 1 tablespoon mustard seeds added to my rice as it cooked) but you could, of course, serve it with plain steamed rice or no rice at all. If you’d like to do a carb-free version of this meal (which seems to be all the rage right now), simply serve the hake with blanched sugar snap peas and steamed broccoli.

Curried baked hake

All in all, a delectable, satisfying dinner which can be served well under 30 minutes (depending on the sides you serve it with).

Curried baked hakeCurried baked hake

Curried baked Hake
 
Prep time
Cook time
Total time
 
Recipe type: Fish, Dinner,
Serves: 4
Ingredients
  • 1 onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 2 cm piece of ginger, finely grated
  • 2 tablespoon masala spice (I use a leaf masala)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 x 400ml can coconut milk
  • 100ml cream
  • juice of 1 lemon
  • salt to taste
  • 800g hake, sliced into 4 fillets, bones removed
to serve
  • steamed rice
  • blanched sugar snap peas
  • steamed broccoli
Instructions
  1. Pre-heat the oven to 200°c.
  2. In a large frying pan (suitable for oven use), heat a generous splash of oil.
  3. Add the onion and saute until soft and translucent (approximately 5-7 mins).
  4. Add the garlic and saute for another 30 seconds.
  5. Add all the spices and fry for a minute, until fragrant.
  6. Pour in the coconut milk and cream and bring to a simmer.
  7. Allow to simmer gently for 5 minutes then add the lemon juice and season generously.
  8. Add the hake fillets and place in the oven.
  9. Allow to bake for 15 minutes or until the hake is cooked through and the sauce has reduced slightly.
  10. Serve the curried hake with steamed rice and veg of your choice.
 

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Showing 9 comments
  • Kankana Saxena
    Reply

    I am a seafood lover and this sounds so flavorful. Love the rich color of the curry. This is comfort food!

    • Alida Ryder
      Reply

      It absolutely is but because of the fish and mostly coconut-based sauce, it’s much less guilt-inducing than most comfort foods. 😉

  • vegan miam
    Reply

    I will have to veganize this dish, perhaps with seitan and tofu! Love the spices combined in this dish.

    http://www.veganmiam.com

    • Alida Ryder
      Reply

      I hope you like it. Let me know how it is with tofu!

  • Happydaytocook
    Reply

    WHat is “cream”? DO you use milk? Heavy whipping cream?
    Thanks

    • Alida Ryder
      Reply

      I use what we call in SA, Fresh Cream (or whipping cream). I think Heavy Cream would be best suited.

  • nandi
    Reply

    can I add prawns to this dish..?

  • Alida Ryder
    Reply

    Nandi, of course.

  • ecarlate
    Reply

    Thancks a lot for the recipe which is simply perfect ! from a french gran-ma

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