Keralan hake curry
A midweek meal to satisfy your spice cravings. White fish, peppers and cherry tomatoes with fenugreek and mustard seeds in a creamy coconut sauce, scattered with fresh coriander
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 (we used red and yellow)
- 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
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