Curried baked Hake

Course Dinner, Fish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Alida Ryder


  • 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
  • 100 ml cream
  • juice of 1 lemon
  • salt to taste
  • 800 g hake sliced into 4 fillets, bones removed

to serve

  • steamed rice
  • blanched sugar snap peas
  • steamed broccoli


  • Pre-heat the oven to 200°c.
  • In a large frying pan (suitable for oven use), heat a generous splash of oil.
  • Add the onion and saute until soft and translucent (approximately 5-7 mins).
  • Add the garlic and saute for another 30 seconds.
  • Add all the spices and fry for a minute, until fragrant.
  • Pour 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 and place in the oven.
  • Allow to bake for 15 minutes or until the hake is cooked through and the sauce has reduced slightly.
  • Serve the curried hake with steamed rice and veg of your choice.