South Indian Style Hake (Fish) Curry

 

Experience a subtly spiced, creamy curry delight that balances sweet and sour flavors, beloved in southern India. Pair it with boiled basmati or brown rice for an ideal meal before your workout. Enjoy the rich taste while fueling your body!

Ingredients

½ tbsp flavorless oil, for frying

2 onions, peeled and finely sliced

2 tsp mustard seeds

1 tsp ground turmeric

2 tsp ground cumin

3cm piece of fresh root ginger, peeled and grated

1–2 long red chilies, deseeded and finely chopped, to taste

1 x 400ml tin reduced-fat coconut milk

1–2 tbsp tamarind Paste or watered-down tamarind block (Tamarind (Tamarindus indica) is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia.

1 small Eggplant, cut into bite-sized pieces

2 carrots, chopped into bite-sized rounds

200g green beans, topped and tailed and cut in half

600g meaty white fish (e.g. cod, pollock, haddock), cut into bite-sized pieces

Sea salt and freshly ground black pepper

TO SERVE

Coconut and ginger Brown Rice

2 tbsp desiccated coconut, toasted (optional)

Instructions

Place a large, shallow saucepan or a high-sided frying pan over a medium heat and add the oil. Once hot, add the sliced onions with a pinch of salt and sauté for 8–10 minutes, until completely soft.

Add the spices and continue to cook for a further minute or until you can really smell them, then add the ginger and chilies and stir over the heat for a further minute.

Pour in the coconut milk, tamarind paste, and 400ml of water (use the empty coconut milk tin to measure the 400ml). Season with salt and pepper, stir well, and bring to a simmer.

Once the sauce is simmering, add the eggplant and continue to cook for 5 minutes, then add the carrots and simmer for 10–15 minutes, until the carrots and eggplant are tender and the sauce has thickened a little.

Add the green beans and cook for a further 3 minutes, then add the fish. Stir well to coat, then cook for 3–4 minutes, until the fish is just cooked through. Taste and adjust the seasoning as necessary.

Serve the curry with rice in warmed serving bowls, sprinkled with toasted desiccated coconut, if using.

 Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.                                                                                                                                            

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