Hake Curry

Name: Hake Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb hake, loins; 1 1/2 cups onions, chopped; 1 1/2 tablespoons corn oil; 1/2 tablespoon garlic, pureed; 1/2 tablespoon ginger, pureed; 1 pinch clove; 1 pinch cinnamon; 1 pinch chili powder; 1 pinch turmeric; 1/2 cup Greek yogurt; red pepper flakes; salt; pepper

Eats Now Editorial Team · 214 kcal · Soups & Stews

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Hake Curry – a delicious recipe with hake, onions, corn oil, garlic, ginger, clove. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1/2 lb hake, loins
1 1/2 cups onions, chopped
1 1/2 tablespoons corn oil
1/2 tablespoon garlic, pureed
1/2 tablespoon ginger, pureed
1 pinch clove
1 pinch cinnamon
1 pinch chili powder
1 pinch turmeric
1/2 cup Greek yogurt
red pepper flakes
salt
pepper

1
Heat oil on medium high.
2
Fry fish about 1/2 done, remove to plate.
3
Saute onions until translucent. Add more oil if needed.
4
Add spices and yogurt.
5
Blend onion mixture until smooth.
6
Return to pan, add fish. Heat gently until fish is cooked through. About 2 minutes. Don't let the mixture boil or it will curdle.
7
Add salt, pepper, and red pepper flakes to taste.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 lb hake, loins, 1 1/2 cups onions, chopped, 1 1/2 tablespoons corn oil, 1/2 tablespoon garlic, pureed, and more.

Yes, Hake Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
214 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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