Hake in a light curry cream



Ingredients 14
Servings 5
Time 00:10

Ingredients

  • 1
    kg
    hake fillets
  • Salt and milled pepper
  • 3
    cloves garlic, crushed
  • 15
    ml
    curry powder
  • 8
    curry leaves
  • 2
    ml
    mustard seeds
  • 15
    ml
    sunflower oil
  • 15
    ml
    butter
  • 60
    ml
    white wine
  • 2
    carrots, slivered
  • 2
    leeks, slivered
  • 200
    ml
    cream
  • 500
    g
    frozen mussels in the half shell
  • 1
    shredded lemon peel
 

Method

00:20
 
Sprinkle hake fillets with salt and pepper.

Stir-fry garlic, curry powder, curry leaves and mustard seeds in oil and butter for a few seconds.

Add wine, carrots and leeks. Stir-fry for 1 to 2 seconds longer, then add cream and mussels.

Cook for 1 to 2 minutes.

Place fillets in an ovenproof dish, pour over sauce, lemon peel, salt and pepper.

Cover and bake for 15 to 20 minutes, or until hake is just cooked but not dry.

Serve with well seasoned brown rice lightly mixed with lentils, and freshly cooked spinach dotted with butter.
 

Read more on: fish/seafood  |  bake  |  shallow-fry  |  microwave
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.