You are viewing a simplified version of this recipe. Enable JavaScript for the full interactive experience — nutrition scoring, serving adjustments, meal planning, shopping lists, and more.

Mild hake curry accompanied by basmati rice and parsley

Name: Mild hake curry accompanied by basmati rice and parsley
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 250 g hake; 200 g coconut milk; 20 ml tomato paste; 150 g basmati rice; 0.5 unit onion, cut into small dice; 1 clove garlic, finely chopped; 0.5 unit parsley, finely chopped; 320 ml water; 1 tablespoon olive oil; salt; black pepper; 1 tbsp tomato paste; 1 tbsp yogurt; 1 tsp curry powder; 0.25 tsp ground coriander; 0.25 tsp ground cumin; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.1 tsp ground ginger; 1 tsp olive oil; 0.5 tsp lemon juice; 1 pinch cinnamon

This mild hake curry combines tender hake pieces in a creamy coconut milk sauce and Rogan Josh curry paste, accompanied by loose basmati rice and a fresh touch of parsley. It’s an easy and quick dish, perfect for a tasty and comforting dinner.

Servings: 2
Prep: 5 min
Cook: 20 min

Ingredients

250 g hake
200 g coconut milk
20 ml tomato paste
150 g basmati rice
0.5 unit onion, cut into small dice
1 clove garlic, finely chopped
0.5 unit parsley, finely chopped
320 ml water
1 tablespoon olive oil
salt
black pepper
1 tbsp tomato paste
1 tbsp yogurt
1 tsp curry powder
0.25 tsp ground coriander
0.25 tsp ground cumin
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.1 tsp ground ginger
1 tsp olive oil
0.5 tsp lemon juice
1 pinch cinnamon

Instructions

Fill a saucepan with the water, add the rice and salt to taste, and bring to a boil. When it boils, reduce to medium-low heat and cover the pan. Let cook for 11–13 minutes, stirring occasionally. Once cooked, fluff the rice with a fork to separate the grains and keep it covered in the pan.
Peel and finely chop the garlic. Peel the onion, cut it in half and dice one half into small cubes. In a frying pan, add a drizzle of oil together with the garlic. Heat over medium heat and cook for 1–2 minutes or until golden. Then add the onion and cook for 4–5 minutes or until translucent.
Pat the hake dry with kitchen paper, cut it into 2 cm cubes and season with salt and pepper to taste. Add the tomato paste, Rogan Josh curry paste and coconut milk to the pan. Mix everything well and bring to a boil. Then add the hake and cook over medium heat for 3–5 minutes, until the curry thickens and the hake is cooked.
Remove the leaves and finely chop half of the parsley. Serve the basmati rice as the base in deep plates and top with the hake curry. Sprinkle chopped parsley to taste over the dish.

Nutrition (per serving)

Calories: 581 kcal
Protein: 30 g
Carbohydrates: 35 g
Fat: 37 g
Fiber: 6 g