Baked Hake Curry with Coconut Lime Rice

May 11, 2017

My mom gave me a new cookbook for Christmas – honestly the easiest gift to give me – I just LOVE to try new foods.  This time is was a local cookbook called “Your Best Life” – written by Dr Michael Mol and John Berry (Kauai Foods) and I have found the recipes so far to be exciting and fresh and quite simple but really tasty.  This is my adaptation of their Fish Curry.  Enjoy!

A flavourful fish curry that will impress your friends and family and won't leave you in the kitchen for hours.
Serves: 4 servings
  • 400-600g sustainably caught hake fillets
  • 2 TBSP coconut oil
  • 1 white onion, chopped
  • 2 cloves garlic, crushed
  • 1 heaped tablespoon finely chopped ginger
  • 1 TBSP curry powder
  • 1 teaspoon chilli flakes
  • 1 tablespoon garam masala
  • 1 sachet tomato paste (40g)
  • Salt and pepper to taste
  • Juice of 2 limes (or ½ lemon)
  • 1 tin coconut milk
  • 1 teaspoon honey
  • Rice:
  • 1 ½ cups brown basmati rice (cooked as per instructions)
  • Juice of 1 lime (or ½ lemon)
  • ¼ cup shredded coconut
  • Spring onions (optional for garnishing)
  1. Preheat the oven to 200 degrees Celcius.
  2. In a small pot, heat the oil and add the onions, garlic and ginger till the onions are translucent. Then add the spices and tomato paste, salt and pepper. Stir well to combine.
  3. Add the lime juice, coconut milk and honey and reduce heat to simmer for about 10 minutes.
  4. While this is cooking start to prepare your rice as per the instructions on the packet. Mine asked me to soak my rice for 20 minutes (so I started with that before my sauce) then I cooked it for 15-20 minutes.
  5. In an oven proof dish, lay the fish fillets flesh side down (skin facing up) and when the sauce is ready pour over the sauce evenly throughout the dish and bake for 15-20 minutes. The duration will depend on the thickness of your fish fillet – mine took 20 minutes. Once cooked, sprinkle roughly chopped spring onion on top. (You could also use fresh coriander or fresh parsley here instead as well).
  6. Once the rice is cooked add the lime juice and coconut and stir through well.
  7. Serve with the baked hake and rice and a green vegetable of your choice for a balanced meal.


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