Hake in a light curry cream

Fairlady
5 servings Prep: 10 mins, Cooking: 20 mins
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A deliciously creamy taste experience.

By Food24 November 03 2009
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Ingredients (14)

1 kg hake fillets
salt and freshly ground black pepper
3 garlic — cloves, crushed
15 ml curry powder
8 curry leaves
2 ml mustard — seeds
15 ml sunflower oil
15 ml butter
60 ml wine — white
2 carrots — sliced
2 leeks — rinsed, sliced
200 ml cream
500 g mussels — frozen in the half shell
1 lemon — peel only
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Method:

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.



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