Sri Lankan Hake Curry

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Sri Lankan Hake Curry

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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
  • For the sauce:
  • 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
  • To serve:
  • 2 x Tilda Bastmati Microwave Rice

Instructions

  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.
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