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 as I was cooking for my kids and knew they love a good creamy curry.
Make this hake curry recipe your own…
Everyone has their own taste preferences, especially when it comes to curries!
Just like I changed the original hake curry recipe for my family, I encourage you to do the same if you wish. Add more chillies or leave them out.
Don’t like coriander? Leave it out or if you love it, add more. You really can’t go wrong.
This might be a hake curry but the recipe works well with any meaty fish like cod, haddock and if you want to go all out halibut.
Important cooking tip!
Where most people go wrong with fish curries is they overcook the fish.
If you over-cook hake, the beautiful chunks of fish will turn to mush so… DON’T DO THAT!
Just cook it through and you will get delicious results.
UPDATE: I am currently going back and remaking and photographing all of my curries. This hake curry is next on the list so be sure to check back soon for step by step photographs.
Looking for other seafood curry ideas? Try some of these…
Keralan fish Curry
Keralan Prawn Curry
Sri Lankan Halibut Curry
Pan Seared Salmon in Saffron Sauce
Salmon Curry with Broccoli and Coconut
How To Make A Fresh Hake Curry
- 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
- 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.
- 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.
- Season with salt and pepper to taste and sprinkle with the fresh coriander and chopped chillies. What a great way to serve fresh hake!
Saturday 27th of February 2016
Just finished eating the meal and we all enjoyed it. The recipe was easy to follow but what happens to the turmeric? I assume it should be added with the other spices but it is not mentioned. Unfortunately my basic skills mean that I have to follow the recipe closely and by the time I realised it had not been used it was too late. Still we enjoyed the result without it.
Friday 8th of July 2016
Sorry about that. Yes, the turmeric is added with the other spices. I'll get that fixed.