Keralan Hake Curry Recipe

Introduction

This Keralan hake curry is a fragrant, comforting dish bursting with warm spices and creamy coconut milk. Tender hake fillets simmered in a rich, spiced sauce make it perfect for a cozy dinner served with rice or naan.

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)
• 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

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Heat the groundnut oil in a shallow casserole dish or an ovenproof frying pan with a lid over medium heat.
2. Step 2: Add the sliced onion, coriander stalks, ginger, and chopped peppers. Cook gently with the lid on for 15 minutes until the vegetables soften and start to brown.
3. Step 3: Increase the heat, stir in the fenugreek and mustard seeds, and cook for 1 minute until fragrant.
4. 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 transfer the dish to the oven. Cook for 20 minutes.
5. Step 5: Remove the dish from the oven and carefully place the hake fillets on top of the sauce. Return the dish to the oven uncovered and bake for a further 10–15 minutes until the hake is cooked through.
6. Step 6: Season the curry to taste, scatter over the coriander leaves, and serve with rice or naan to soak up the delicious sauce.

Tips & Variations

• For a spicier curry, add a finely chopped green chili when cooking the onions and peppers.
• You can substitute hake with another firm white fish like cod or pollock.
• Using fresh fenugreek leaves (if available) adds an extra authentic flavor note.
• If you don’t have groundnut oil, vegetable oil or coconut oil work well too.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water or coconut milk if the sauce has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the curry without an oven?

Yes, you can simmer the sauce on the stovetop covered for 20 minutes, then add the hake and cook gently for another 10–15 minutes until done.

What can I serve instead of rice or naan?

This curry pairs well with steamed quinoa, millet, or even crusty bread to mop up the sauce.

Keralan Hake Curry Recipe

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★★★★★

4.7 from 107 reviews

• Author: Jack
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A flavorful and aromatic Keralan hake curry featuring tender hake fillets cooked in a rich coconut milk sauce with spices, peppers, and cherry tomatoes. This vibrant dish captures the essence of Kerala cuisine with its use of fenugreek, mustard seeds, and fresh coriander, perfect served with rice or naan to soak up the delicious sauce.

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Ingredients

Scale 1x2x3x

For the Curry

• 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), sliced
• 2 tsp fenugreek seeds
• 2 tsp brown mustard seeds
• 200g cherry tomatoes
• 400g can coconut milk
• 4 x 150g hake fillets

To Serve

• Rice or naan bread

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Instructions

1. Preheat and Prepare Pan: Heat your oven to 200C/180C fan/gas mark 6. Place a shallow casserole dish or an ovenproof frying pan with a lid on medium heat and add the groundnut oil.
2. Sauté Vegetables and Spices: Add the sliced onion, chopped coriander stalks, ginger matchsticks, and sliced peppers to the pan. Cover with the lid and cook gently for 15 minutes until softened and starting to brown.
3. Toast Spices: Increase heat to medium-high, stir in the fenugreek seeds and brown mustard seeds, and cook for 1 minute until fragrant.
4. Add Liquids and Simmer: Add the cherry tomatoes and pour in the coconut milk. Bring the mixture to a gentle bubble on the stovetop.
5. Bake Sauce Base: Cover the pan and transfer it to the preheated oven. Bake for 20 minutes to develop flavors.
6. Add Hake Fillets: Remove the pan from the oven, nestle the hake fillets on top of the curry sauce, and return the pan to the oven uncovered.
7. Finish Cooking: Bake for 10-15 minutes more until the hake is fully cooked through and flakes easily with a fork.
8. Season and Serve: Season the curry to taste with salt and pepper, scatter with fresh coriander leaves, and serve hot with rice or naan bread for dipping into the sauce.

Notes

• Groundnut oil can be substituted with vegetable or coconut oil for similar flavor.
• Adjust the number of peppers according to your preference for spice and sweetness.
• Ensure hake fillets are fresh and skinless for best texture in the curry.
• For extra heat, you can add chopped green chili along with the peppers.
• This dish keeps well and can be refrigerated for up to 2 days, though hake is best eaten fresh.

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

Keywords: Keralan hake curry, fish curry, Kerala recipe, coconut milk curry, Indian fish dish, hake recipe, seafood curry