Dinner

Keralan Hake Curry Recipe

Name: Keralan Hake Curry Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian (Kerala)
Ingredients: 2 tsp fenugreek seeds; 2 tsp brown mustard seeds; 1 onion, finely sliced; small bunch coriander, leaves picked, stalks finely chopped; 1 thumb-sized piece ginger, peeled and cut into matchsticks; 2 peppers (red and yellow); 200g cherry tomatoes; 1 tbsp groundnut oil; 400g can coconut milk; 4 x 150g hake fillets; rice or naan, to serve

ByHailey Reed November 11, 2025November 11, 2025

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Introduction

This Keralan hake curry is a fragrant, comforting dish full of vibrant spices and creamy coconut milk. Perfectly tender hake fillets are gently cooked in a rich sauce with fresh peppers, tomatoes, and aromatic seeds, making it a delightful meal to enjoy with rice or naan.

A round white pan filled with a colorful dish made of three large white fish fillets on top. Beneath the fish, there are layers of roasted red and yellow bell pepper strips, bright orange carrot slices, and halved cherry tomatoes in red and orange shades. The sauce is light brown and slightly thick, surrounding the vegetables and fish. Fresh green cilantro leaves are scattered on top and around the fish for a fresh look. A silver spoon with a wooden handle rests inside the pan on the left side. The pan is set on a yellow textured cloth, and the background is a white marbled surface with some scattered cilantro leaves. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp groundnut oil
1 onion, finely sliced
Small bunch coriander, leaves picked, stalks finely chopped
1 thumb-sized piece ginger, peeled and cut into matchsticks
2 peppers (red and yellow recommended), sliced
2 tsp fenugreek seeds
2 tsp brown mustard seeds
200g cherry tomatoes
400g can coconut milk
4 x 150g hake fillets
Rice or naan, to serve

Instructions

Step 1: Heat the oven to 200°C (180°C fan, gas mark 6). Warm the groundnut oil in a shallow casserole dish or an ovenproof frying pan with a lid over medium heat.
Step 2: Add the sliced onion, chopped coriander stalks, ginger matchsticks, and sliced peppers. Cook gently with the lid on for 15 minutes until the vegetables are softened and starting to brown.
Step 3: Increase the heat, stir in the fenugreek and mustard seeds, and cook for 1 minute more until fragrant.
Step 4: Add the cherry tomatoes and pour in the coconut milk. Bring the mixture to a gentle bubble, then cover with the lid and place in the oven for 20 minutes.
Step 5: Remove the dish from the oven and carefully nestle the hake fillets into the sauce. Return to the oven, uncovered, and cook for a further 10–15 minutes until the hake is cooked through.
Step 6: Season to taste with salt and pepper. Scatter the coriander leaves on top and serve hot with rice or naan bread to soak up the delicious sauce.

Tips & Variations

For extra heat, add a chopped green chili along with the peppers.
If hake isn’t available, cod or pollock can be used as a substitute.
Toast the fenugreek and mustard seeds lightly before adding for a more intense aroma.
Add a squeeze of fresh lime juice just before serving to brighten the flavors.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This dish is best enjoyed fresh, but it can also be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

The image shows a white skillet filled with a colorful fish stew. The bottom layer consists of bright, thinly sliced red and yellow bell peppers mixed with halved cherry tomatoes, all cooked in a light, slightly oily broth. On top of this vegetable base, there are several pieces of white fish fillets, soft and flaky, garnished with fresh green cilantro leaves scattered around. A silver spoon with a wooden handle rests inside the skillet. The skillet is placed on a yellow woven cloth over a white marbled surface, and a small white bowl with black pepper is partly visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry on the stovetop instead of the oven?

Yes, you can simmer the curry on the stovetop using a heavy-bottomed pan with a lid. After softening the vegetables and adding spices, let the sauce bubble gently for 20 minutes covered, then add the hake and cook until done, around 10–15 minutes.

Is groundnut oil necessary, or can I use another oil?

You can use other neutral oils like vegetable or sunflower oil if you don’t have groundnut oil. It has a high smoke point which is ideal, but substitutes will work fine for this recipe.