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1 inch ginger piece, peeled and grated
4 garlic cloves, crushed
oil for frying
1 onion, finely chopped
1 green Indian chilli 1, finely chopped
2 tsp ground cumin
½ tsp turmeric
1 package (17 oz) fresh coconut,grated
4 tbsp coconut cream, plus more for garnish
4 hake fillets, skin on
flour for dusting
½ bunch fresh coriander chopped
cooked rice to serve
Mix the ginger and garlic with 1 ½ water. Heat a little oil in a deep frying pan and add the onion, stir and fry over a low heat until it is soft but not browned.
Add the chilli, cumin, and turmeric and cook briefly, then pour in the ginger and garlic mix and stir and cook the mixture over a high heat.
Add the coconut and cook for a minute, season well, add the coconut cream.
Heat a little more oil in a separate pan and dust the hake in flour. Season well. Fry the fish carefully on both sides until it is browned and cooked through.
Remove the skin from the fish, reheat the sauce, stir through the coriander leaving some for the top and add the fish, turning the pieces once. Spoon over some more coconut cream. Serve with rice and scatter with extra coriander if you like.
Prep Time: 10 minutes
Total Time: 45 Minutes
Yield: 4 servings