Add the curry powder and sugar and keep stirring. Covered in a creamy curry sauce with the addition of turmeric these hake fillets can be cooked in just one pan.

Hake Curry Made Using Fresh Hake From My Mournefishbox Recipe Is In Highlights Naan Bread From The Shimla On Recipes Fish Curry Healthy Recipes

Ingredients makes enough curry sauce for 4 portions.

Hake curry. Allow to bake for 15 minutes or until the hake is cooked through and the sauce has reduced slightly. Using sustainably caught and locally fished hake I made this hake curry. Add the onion and sauté until soft.

Sometimes I have so many words and no. Curry is a big time favorite. The addition of bacon adds a savory component that complements the creaminess of the curry sauce.

Since I reduced my intake of meat I had to find an alternative for the curry. Serve the curried hake. Serve with your favorite rice.

Poaching the hake in the curry sauce also means that the flavour gently infuses and protects ensuring your fish is perfectly soft and flakey. 1 cup water 250ml ½ tsp salt. In a mortar and pestle pound the garlic ginger chillies coriander cumin and green cardamom until a paste forms.

1T garlic grated about 4 cloves of garlic 1T ginger grated one big thumbful 2T Father-in-law masala medium masala. 1 tsp Fenugreek seeds. Cook for 5 minutes.

Increase the heat a little stir in the ginger garlic shrimp paste chilli and lemongrass and cook for 2 mins. This version is with hake but I also do it with vegetables chicken or prawns. This is my version of curry.

Heat the ghee in a large saucepan over a medium heat. 1 piece of Hake per person apx 250g per portion boned and skin off. 1 large onion grated 220g 3T cooking oil.

My mothers curry is the best but it is also packed with calories. Add the hake fillets and place in the oven. Fresh coriander lots of it.

This post has been sitting in my draft folder since May. Ingredients 700g whiting skinned boned and cut into 2½ cm chunks 400ml tin of coconut milk 200ml fish stock or water 2-3 tablesp. Allow to simmer gently for 5 minutes then add the lemon juice and season generously.

1 tsp dry curry leaves. Heat the oil in a wide lidded frying pan then soften the onion for 5 mins. Thai red curry paste 1 large cucumber peeled.

600g fresh hake cut into large blocks. ½ tsp black peppercorns. 1 tin chopped tomatoes.

Add the paste and the poppy seeds to the sautéed onions.