Sri Lankan Hake Curry
Easy
This is a Sri Lankan-style fish curry full of flavour with tender pieces of hake cooked in a creamy coconut milk sauce with zesty lime and juicy tomatoes. This recipe was sponsored by Tilda Rice
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Sri Lankan Hake Curry
Easy
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Introduction
This is a Sri Lankan-style fish curry full of flavour with tender pieces of hake cooked in a creamy coconut milk sauce with zesty lime and juicy tomatoes. This recipe was sponsored by Tilda Rice
Ingredients
- 500g hake fillet, skinned & deboned
- 1 tsp ground turmeric
- Juice & zest from 2 limes
- Flaky salt
- 1 onions, finely sliced
- 2 cloves garlic, minced
- Thumb-size piece ginger, grated
- 1 green chilli, sliced
- 1 small handful curry leaves
- ½ tsp ground cardamom
- 2 tsp brown mustard seeds
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds (you can leave these out if don't have it)
- ½ tsp ground turmeric
- 5 vines cherry tomatoes, rinsed and cut in halves or quarters
- 1 tsp tamarind paste
- 1 (400ml) tin light coconut milk
- Splash of water
- 2 x Tilda Bastmati Microwave Rice
FOR THE SAUCE:
TO SERVE:
Method
- 1. Cut the hake into large chunks and place in a bowl. Add the turmeric, zest and juice from the 2 limes and a large pinch of salt. Mix gently to coat the fish then cover and refrigerate for at least 1 hour.
- 2. For the sauce, heat a large saucepan over medium high heat, once hot, add a drizzle of oil. Add the onion, ginger, garlic, chillies and curry leaves and cook until the onions have softened and starting to take on colour, stirring as needed.
- 3. Add the ground cardamom, mustard seeds, cumin, fenugreek and turmeric, stir through the onion mixture and cook for another 1-2 minutes until fragrant.
- 4. Add the tomato, tamarind paste, coconut milk and a splash of water, stir to combine and reduce to a simmer. Leave to cook for about 10 minutes.
- 5. Add the hake to the sauce and simmer until the fish has cooked through. Taste for seasoning and adjust as desired with salt or lime juice.
- 6. Serve with Tilda basmati rice.
