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Hake with malai sauce and samphire

Serves: 2

Cooking time: Prep 15mins Cook 30mins

Difficulty: Easy

Difficulty

  • 500g hake fillets
  • 500g red onions
  • 500ml coconut milk
  • Samphire, handful
  • 2tbsp cumin powder
  • 2tbsp turmeric powder
  • 2tbsp ginger & garlic paste
  • 1tbsp ground cardamom pwoder
  • Indian bay leaves
  • 1tbsp fresh coriander
  • 1tbsp lime juice
  • Sugar and salt to season

1. Begin by marinating the hake with oil, a little turmeric and salt.

2. To make the sauce, peel, roughly chop and blitz the red onions in a food processor until you have a smooth paste.

3. Heat up some oil in a pan, add a couple of Indian bay leaves and then add your red onion puree to the pan. Cook out until the water from the onions has evaporated until the water from the onions have turned from purple to brown.

4. Next, add 2 tablespoons of ginger and garlic paste, cumin and turmeric and cook out for a further two minutes. To make the ginger and garlic paste, crush 3 large cloves of garlic and combine with a crushed thumb-sized piece of ginger.

5. Add the coconut milk to the pan and mix to achieve the right consistency. The onion base will naturally help thicken the sauce. Season with the remaining ingredients to create the balance between sweet and salty.

6. In a separate pan, fry the hake skin side down until crispy. Flip the fish, add the samphire to the pan to warm through and serve on top of the malai sauce.

7. Roasted poha can be added on top of the fish to add texture to the dish.

Ingredients

  • 500g hake fillets
  • 500g red onions
  • 500ml coconut milk
  • Samphire, handful
  • 2tbsp cumin powder
  • 2tbsp turmeric powder
  • 2tbsp ginger & garlic paste
  • 1tbsp ground cardamom pwoder
  • Indian bay leaves
  • 1tbsp fresh coriander
  • 1tbsp lime juice
  • Sugar and salt to season

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