Laura Truter lightly curried hake in coconut broth
Feeds: 8-10 Persons
Time:
4-5 Hours

Method

Curried hake in coconut broth

Mix together the flour, curry powder and turmeric. Heat the oil in a deep frying pan. Dust the hake fillets in the flour mixture, shaking off the excess flour and sear them well on the pan, seasoning on each side with salt and pepper. Set aside. In the same pan, add an extra drop of oil and sauté the onion, garlic and ginger. Add the coconut oil and bring to a light simmer. Now add the hake fillets and allow them to cook through for a couple of minutes. Top with fresh coriander. Serve with tomato chutney and banana dumplings.

Tomato and onion chutney

Heat the oil in a deep frying pan and sauce the onion, ginger and mustard seeds. Add the tomatoes and simmer for another 5 minutes. Now add the vinegar, sugar, salt and rosemary and allow to simmer until the liquid is reduced to sticky consistency.

Banana beignets

Sift the flour together with baking powder, sugar and cinnamon. Add milk and egg and mix into a smooth batter. Bit by bit, mix the batter into the mashed bananas. You may not need all the batter.  Heat the oil in a small sauce or frying pan and fry table spoon size fritters in the oil until golden. Drain in a paper towel.

Ingredients

Curried hake in coconut broth

  • 1kg hake, filleted and skin off
  • 125ml cake flour
  • 1 ts curry powder 
  • 1 ts turmeric 
  • salt and pepper
  • Canola or sunflower oil, for shallow frying 
  • 1 onion, chopped
  • 2 cloves garlic, crushed 
  • a small piece of fresh ginger, crushed 
  • 1 can coconut milk or cream 
  • a handful of fresh coriander 
Tomato and onion chutney
  • 750g tomatoes, washed, roughly chopped
  • 200g onions
  • 15ml canola or sunflower oil, for frying 
  • 30g fresh ginger, grated 
  • 250ml apple cider or white wine vinegar
  • 250ml sugar
  • 5ml Mustard Seeds
  • 1ts salt
  • 15ml fresh rosemary, chopped 

Banana beignets

  • 3 ripe bananas, mashed
  • 1 cup cake flour
  • 1 ts baking powder
  • 1/2 cup milk
  • 1 egg
  • 1/2 ts cinnamon 
  • 1/2 ts sugar