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…