Description

This Keralan hake curry is a fragrant and flavorful dish that combines tender hake fillets with a rich coconut milk sauce infused with fenugreek seeds, mustard seeds, and fresh ginger. Slow-cooked in the oven, the curry develops deep flavors enhanced by sautéed onions, peppers, cherry tomatoes, and fresh coriander, making it a delicious and comforting meal perfect to serve with rice or naan.

Ingredients

Scale

Spices and Seasonings

2 tsp fenugreek seeds
2 tsp brown mustard seeds

Vegetables and Herbs

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

Other Ingredients

1 tbsp groundnut oil
400g can coconut milk
4 x 150g hake fillets
rice or naan, to serve

Instructions

Prepare the base: Heat the oven to 200°C (180°C fan)/gas mark 6. In a shallow casserole dish or ovenproof frying pan with a lid, heat 1 tablespoon of groundnut oil over medium heat. Add the finely sliced onion, chopped coriander stalks, peeled ginger cut into matchsticks, and sliced red and yellow peppers. Cook gently with the lid on for 15 minutes until the vegetables have softened and started to brown.
Add spices: Increase the heat and stir in 2 teaspoons each of fenugreek seeds and brown mustard seeds. Cook for an additional minute to release the aromatic flavors of the spices.
Add tomatoes and coconut milk: Tip in 200g of cherry tomatoes and pour in the 400g can of coconut milk. Bring the mixture to a gentle bubble on the stovetop.
Oven cook the sauce: Cover the casserole with its lid and transfer it to the preheated oven. Allow the sauce to cook in the oven for 20 minutes so the flavors meld together.
Add hake fillets: Remove the casserole from the oven and nestle the 4 hake fillets into the sauce. Return to the oven uncovered, cooking for a further 10-15 minutes until the hake is cooked through and flakes easily with a fork.
Finish and serve: Season the curry to taste with salt and pepper. Scatter fresh coriander leaves over the top and serve hot with rice or naan bread to mop up the delicious sauce.

Notes

Groundnut oil provides a mild, nutty flavor, but vegetable or coconut oil can be substituted if preferred.
Adjust the cooking time for the hake based on the thickness of the fillets to avoid overcooking.
For a spicier curry, add chopped green chilies along with the peppers.
The curry sauce can be prepared a day ahead and refrigerated; add the hake just before final oven cooking.
Fenugreek and mustard seeds are key to authentic Keralan flavor but can be found in specialty spice shops.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Indian (Kerala)

Keywords: Keralan hake curry, Indian fish curry, coconut milk curry, hake recipe, Kerala cuisine, oven-baked curry