Coconut and hake curry

Hake, roasted cauliflower and coconut curry

Produces 10 portions.

Curry ingredients:
1kg hake (3.5oz portion)
15ml olive oil
2 onions, finely chopped
1 piece of ginger, grated
3 garlic cloves, crushed
2 red chillies, de-seeded and finely chopped
4 sticks of lemongrass, beaten and chopped
Coriander shoots to garnish
3tbsp medium curry powder
3tbsp muscovado sugar
800ml coconut milk
1 bunch coriander stems, finely chopped and leaves picked
10g onion seeds
1 red onion
50g coconut flakes, toasted
200ml fish stock
650g black rice


  1. Portion the fish into 3.5oz and set aside.
  2. Heat olive oil, add onions and cook gently until soft. Add garlic, ginger, lemongrass, coriander stalks and red chilli. Cook on a low heat for two minutes or until fragrant.
  3. Add curry powder and muscovado sugar, cooking until the sugar begins to dissolve.
  4. Add fish stock and reduce by half. Add coconut milk and allow to simmer for ten minutes.
  5. Place hake into sauce and gently simmer for six minutes.
  6. Place the washed black rice in a tray with enough water to cover and steam for 25 minutes.
  7. Prep cauliflower into small florets and steam for five minutes.
  8. Fry sliced red onion until soft in a tbsp olive oil. Add curry powder and cauliflower, then finish with the onion seeds once the cauliflower is golden brown.
  9. To serve, portion the rice on the plate and top with poached hake, coconut curry sauce and roasted cauliflower.
  10. Sprinkle with coconut flakes and coriander shoots for extra crunch.


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