This hake curry is a mix between authentic Indian and Indian restaurant style curry.
I learned how to make hake curry from a friend who works in my favourite local Indian restaurant. The only difference between his original family recipe and this one is the addition of double cream.
If you are trying to cut back on the calories, just substitute more plain yogurt and cut out the cream.
I made it with the cream. I just couldn’t stop myself. It was so good!
If you can’t find hake, any other meaty fish will work here.
Luckily, I had some nice fresh Hake on hand that was sent to me to try from John at Delish Fish.
The more I eat hake, the more I like it. To think that just a few years ago it wouldn’t even cross my mind to use hake in my cooking.
If you’re in the UK, why not give John at Delish Fish a try and tell’m The Curry Guy sent you. Delish Fish can send fresh or frozen fish right to your door!
500g (1 pound) skinless and boneless hake fillets
500g chopped onions
3 tablespoon corn oil
5 tablespoons plain flour
1 tablespoon garlic puree
1 tablespoon ginger puree
A pinch of ground cloves
A pinch of ground cinnamon
A pinch of hot red chilli powder
150ml plain Greek yogurt
100ml double cream
3 red chillies finely chopped
A pinch of turmeric
Finely chopped coriander to garnish
Salt and pepper to taste
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Cut the hake fillets into 2 inch chunks and dust with the flour.
Now heat the oil in a large frying pan over medium high heat.
When the oil is hot, add the fish chucks in batches. It is very important not to over-crowd the the pan.
Roll the hake pieces around in the oil browning them on all sides. You really only want to cook it about 50% and then remove from the pan.
If you over-cook hake, the beautiful chunks of fish
will turn to mush so… DON’T DO THAT!
Once all of the fish is browned and carefully set aside, toss in your chopped onions.
The onions need to be browned slowly in the oil too and you may need to add a drop more oil. You want the onions to be translucent and light brown but not burnt.
Once the onions are nicely caramelized, add the ginger, garlic, clove powder, cinnamon powder, yogurt and cream.
Stir to combine and then transfer to a blender and blend the onion sauce mixture for about two minutes until very smooth.
Pour the onion sauce back into the frying pan and carefully fold in the hake pieces to cook them through.
It should only take about two minutes for the hake to heat through and finish cooking.
I cannot over emphasize how important it is not to over cook the fish. Do it right and you will be serving a curry of lovely chunky fish. Over cook it and your fish chunks will disintegrate into the sauce.
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I hope you enjoy this hake recipe as much as my family and I do. I usually just serve it with plain rice and a green salad.
Season with salt and pepper to taste and sprinkle with the fresh coriander and chopped chillies. What a great way to serve fresh hake!
Disclaimer: The fish used in this recipe was supplied by Delish Fish for me to try. The hake curry and rice was served in Tiffin dishes supplied by my new sponsor < a href="http://www.indian-tiffin.com">Indian Tiffin.