Keralan Hake Curry
Creamy and spicy sustainable curry, tried and tested by the Seafood Cornwall team. We recommend using Cornish hake, which is MSC-certified for maximum sustainability!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.seafoodcornwall.org.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
- Plate
- Oven
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 (get fresh from your local fishmonger)
- rice or naan, to serve
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