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  • 1 onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 2 cm piece of ginger, finely grated
  • 2 tablespoon masala spice or any curry of your taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 x 400 ml can coconut milk
  • 100 ml cream
  • juice of 1 lemon
  • salt to taste
  • 800 g hake sliced into 4 fillets, bones remove

Pre-heat the oven to 200°C.
In a large frying pan (suitable for oven use), heat a generous splash of oil.
Add the onion and sauté until soft and translucent (approximately 5 – 7 mins).
Add the garlic and sauté for another 30 seconds.
Add all the spices and fry for a minute, until fragrant.
Pour in the coconut milk and cream and bring to a simmer.
Allow to simmer gently for 5 minutes then add the lemon juice and season generously.
Add the hake fillets and place in the oven.
Allow to bake for 15 to 20 minutes or until the hake is cooked through and the sauce has reduced slightly.
Serve the curried hake with steamed rice and vegetables of your choice.

Resep geplaas deur Adam Cloete
Foto:  Adam Cloete


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