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Keralan hake curry

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 

  • Prep: 10 mins
    Cook: 55 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 395
  • Carbohydrates 12
  • Saturated Fat 16
  • Sugar 10
  • Protein 31
  • Fat 24
  • Fibre 4
  • Salt 0.4

Nutrition per serving

  • Calories 395
  • Carbohydrates 12
  • Saturated Fat 16
  • Sugar 10
  • Protein 31
  • Fat 24
  • Fibre 4
  • Salt 0.4

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

Method

  1. 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.

  2. 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.

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