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HAKE CURRY AND RICE

Recipe by
| Servings: more or less 6 portions

HAKE CURRY AND RICE

  • 10 hake medallions
  • 1 tin coconut cream
  • 1 chopped onion
  • 1 tablespoon curry (mild or hot)
  • ½ teaspoons each of chives, sage, rosemary and thyme
  • 100 g cashew nuts, crushed
  • 1 eggplant, chopped in 1 centimeter cubes
  • 1 teaspoon salt
  • 50 ml cooking oil

Fry chopped onion in oil.
Add all spices including salt.
Add 250 ml water and cook for 3 minutes.
Add chopped eggplant, cook for 5 minutes.
Add coconut cream and crushed cashew nuts, stir and cook through.
Add hake medallions and cook until soft, then flake it.
Boil 3 cups rice while preparing the hake curry.
Serve hake curry with cooked rice.

Recipe and photo: Riaan Rautenbach

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