Recipes CURRIED HAKE
In the mood for curry but not in the mood for something heavy? Hake medallions gently poached in a curried broth positively bursting with aromatic coconut and lime does the trick very nicely, thank you. All it asks for is gorgeously fragrant and fluffy basmati rice.
(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).
- WHAT YOU WILL NEED -
- 800g hake medallions (find them in the freezer section of your local supermarket)
- 1 Tbsp Cape Herb & Spice CAPE MALAY CURRY
- juice of one lime
- two-thirds of a cup white onion, chopped as finely as possible
- 2 Tbsp vegetable oil
- 3 fat cloves garlic, finely minced
- 1 Tbsp fresh ginger, finely grated
- 5 Tbsp Cape Herb & Spice CAPE MALAY CURRY
- TO SERVE
- 1 tin reduced fat coconut milk (half the fat, all of the flavour!)
- fresh coriander
- 1 cup water (add an extra half a cup if the broth gets too thick for your liking)
- fried poppadum ribbons
- 1 large ripe red tomato, peeled, deseeded and diced
- lime zest
- 4 Cape Herb & Spice CURRY LEAVES
- sliced green chillies (for the brave)
- 2 tsp grated jaggery (or 1 tsp dark brown sugar)
- lime wedges
- 2 green chillies, cut open lengthwise and seeds removed
- basmati rice
- juice of one lime
- METHOD -
Rub the hake medallions with one tablespoon of the Cape Herb & Spice Cape Malay Curry Spice and squeeze over the juice of one lime. Set aside to marinate. Then, fry the onions over low heat in the vegetable oil until soft but not browned. Add the garlic, ginger, 5 Tbsp of Cape Herb & Spice Cape Malay Curry Spice and fry for a minute. Add the water, coconut milk and tomatoes; curry leaves, jaggery and chillies. Place on low heat, cover with a lid and simmer for 15 minutes.
Next, rinse the hake and pat dry. Gently submerge hake medallions in curried broth and cook until just done – five minutes is about all it takes. Squeeze the juice of a lime over and you’re ready to serve.
Garnish with coriander and poppadum ribbons (uncooked store-bought poppadums simply sliced into thin strips with a sharp chef’s knife and briefly deep fried until crisp) and grate over the zest of a lime. Serve with basmati rice, extra lime wedges and sliced green chillies for the truly adventurous.
(Cook’s note: If you want duo-coloured basmati rice like ours, cook half the basmati in the normal way and the other half with a teaspoon of turmeric added to the pot. Once the rice is cooked, simply stir the yellow and white rice together! This is a bit more effort, but oh so pretty. If you’re going to go to the trouble, why not cook a bit more, seal portions in ziplock bags and pop them in the freezer.)
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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