Hake with Coconut Curry Sauce
Hake with Coconut Curry Sauce is a delicious and flavorful dish that will surely please everyone at the table. This dish is simple to make and can be served with rice or noodles for a complete meal. Combining coconut milk, spices, and fresh hake creates a unique flavour that will tantalize your taste buds. The mild heat of the curry sauce adds just the right amount of kick to the dish. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious meal on the table in no time.
Ease of preparation
Preparing Hake with Coconut Curry Sauce is a relatively simple process. You only need a few basic ingredients, a skillet, and a few minutes of your time. The dish comes together quickly and easily, perfect for busy weeknights. The dish is versatile and can be customized to suit your tastes. If you like a spicier dish, add more chilli and curry powder. If you prefer a milder dish, you can reduce the spices.
Hake with Coconut Curry Sauce is a nutritious and healthy meal. The hake is a good source of protein, and the coconut milk adds healthy fats. The spices used in the dish also provide a number of vitamins and minerals. One serving of Hake with Coconut Curry Sauce contains approximately 210 calories, 10 grams of fat, and 17 grams of protein.
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 teaspoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground turmeric
– 1 teaspoon curry powder
– 1 teaspoon chilli powder
– 1 teaspoon garam masala
– 1/2 teaspoon salt
– 1 can (14 ounces) coconut milk
– 2 tablespoons tomato paste
– 2 tablespoons lime juice
– 1 pound hake fillets, cut into 2-inch pieces
– 2 tablespoons chopped fresh cilantro
Heat the oil in a large skillet over medium heat to make Hake with Coconut Curry Sauce. Add the onion and garlic and cook until softened, about 5 minutes. Then, add the ginger, cumin, coriander, turmeric, curry powder, chilli powder, garam masala, and salt and stir to combine. Cook for 1 minute. Next, add the coconut milk, tomato paste, and lime juice and stir to combine. Bring to a simmer and cook for 5 minutes. Finally, add the hake pieces and stir to combine. Simmer for 10 minutes or until the hake is cooked through.
When preparing Hake with Coconut Curry Sauce, it is essential to use fresh ingredients. The spices used in the dish will lose their flavour over time, so it is best to use freshly ground spices if possible. Additionally, it is essential to use full-fat coconut milk for this recipe. The coconut milk’s fat helps create a creamy and flavorful sauce.
Hake with Coconut Curry Sauce is a flavorful and delicious dish. Combining coconut milk, spices, tomato paste, and lime juice creates a unique and complex flavour. The mild heat of the curry powder adds just the right amount of kick to the dish. The hake is cooked just right, so it is tender and flaky. The fresh cilantro adds a nice brightness to the dish.
Best dishes paired with
Hake with Coconut Curry Sauce is best served with steamed rice or noodles. This dish also pairs well with roasted vegetables, such as carrots, broccoli, or cauliflower. Additionally, a side of naan or chapati is a great accompaniment to this dish.
Origin of dish and history
Hake with Coconut Curry Sauce is believed to have originated in India. The dish has been adapted over time to include more readily available ingredients in other parts of the world. The combination of coconut milk, spices, and hake is a classic Indian flavour combination that will surely please everyone at the table.
If you want a different way to enjoy hake, try Hake with Coconut Curry Sauce with other fish or seafood. Salmon, cod, and shrimp are all excellent alternatives. Additionally, you can substitute other vegetables for the onion, such as bell peppers or mushrooms. You can use tofu or tempeh instead of the hake for a vegan version of the dish.