What are the main ingredients in Fragrant Keralan Hake Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Fragrant Keralan Hake Curry?

Calories: 755, Carbs: 87 grams, Fat: grams, Protein: 39.5 grams, Sugar: 2.1 grams, Salt: 1834 grams

How do I prepare Fragrant Keralan Hake Curry?

CRISPY CHICKPEAS: Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas for 5-6 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in! FLAKY HAKE & SPINACH: When the curry is halfway, pat the hake dry with paper towel. Fully submerge the hake in the curry. Cover with the lid and cook for the remaining time or until the hake is cooked through. In the final 2-3 minutes, add ½ the crispy chickpeas and the shredded spinach. Season with a sweetener of choice, salt, and pepper. READY THE ROTIS: Return the pan, wiped down, to medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Cut into quarters. CURRY NIGHT: Pile up the curry and side with the warm roti quarters. Scatter over the chopped pickled peppers and the remaining chickpeas. Garnish with the picked mint, the spring onion greens, and the remaining chilli (to taste). Divine, Chef! KERELAN CURRY: Place a pot over medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting occasionally. Add the butternut pieces, ½ the sliced chilli, and the curry paste - both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 300ml of water. Reduce the heat, cover with the lid, and simmer for 15-20 minutes until slightly reduced and the butternut is cooked through.

What should be prepared from my kitchen to make Fragrant Keralan Hake Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Fragrant Keralan Hake Curry

This rich & creamy Keralan hake curry from the southwestern coast of India is full-on when it comes to fragrant flavour. Get ready for a wonderful combination of flaky hake, crispy chickpeas, coconut cream, spinach, butternut, pickled peppers and fresh chillies accompanied by a toasted roti for scooping up that one-of-a-kind sauce.

Fragrant Keralan Hake Curry

with a roti & crispy chickpeas

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut
Chickpeas
Coconut Milk
Fish
Fresh Chilli
Fresh Chillies
Fresh Mint
Line-caught Hake Fillet
Line-caught Hake Fillets
Pickled Bell Peppers
Spice & All Things Nice Curry Paste
Spinach
Spring Onion
Spring Onions
Whole Wheat Roti
Whole Wheat Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

CRISPY CHICKPEAS
Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas for 5-6 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in!
KERELAN CURRY
Place a pot over medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting occasionally. Add the butternut pieces, ½ the sliced chilli, and the curry paste - both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 150ml of water. Reduce the heat, cover with the lid, and simmer for 15-20 minutes until slightly reduced and the butternut is cooked through.
FLAKY HAKE & SPINACH
When the curry is halfway, pat the hake dry with paper towel. Fully submerge the hake in the curry. Cover with the lid and cook for the remaining time or until the hake is cooked through. In the final 2-3 minutes, add ½ the crispy chickpeas and the shredded spinach. Season with a sweetener of choice, salt, and pepper.
READY THE ROTIS
Return the pan, wiped down, to medium heat. When hot, warm the roti for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Cut into quarters.
CURRY NIGHT
Pile up the curry and side with the warm roti quarters. Scatter over the chopped pickled peppers and the remaining chickpeas. Garnish with the picked mint, the spring onion greens, and the remaining chilli (to taste). Divine, Chef!

Chickpeas - 60g
Spring Onion - 1
Butternut - 250g
Fresh Chilli - 1
Spice & All Things Nice Curry Paste - 10ml
Coconut Milk - 100ml
Line-caught Hake Fillet - 1
Spinach - 50g
Whole Wheat Roti - 1
Pickled Bell Peppers - 25g
Fresh Mint - 4g

Download the Recipe

Serves 2

CRISPY CHICKPEAS
Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas for 5-6 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in!
KERELAN CURRY
Place a pot over medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 1-2 minutes until soft, shifting occasionally. Add the butternut pieces, ½ the sliced chilli, and the curry paste - both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 300ml of water. Reduce the heat, cover with the lid, and simmer for 15-20 minutes until slightly reduced and the butternut is cooked through.
FLAKY HAKE & SPINACH
When the curry is halfway, pat the hake dry with paper towel. Fully submerge the hake in the curry. Cover with the lid and cook for the remaining time or until the hake is cooked through. In the final 2-3 minutes, add ½ the crispy chickpeas and the shredded spinach. Season with a sweetener of choice, salt, and pepper.
READY THE ROTIS
Return the pan, wiped down, to medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Cut into quarters.
CURRY NIGHT
Pile up the curry and side with the warm roti quarters. Scatter over the chopped pickled peppers and the remaining chickpeas. Garnish with the picked mint, the spring onion greens, and the remaining chilli (to taste). Divine, Chef!

Chickpeas - 120g
Spring Onions - 2
Butternut - 500g
Fresh Chilli - 1
Spice & All Things Nice Curry Paste - 20ml
Coconut Milk - 200ml
Line-caught Hake Fillets - 2
Spinach - 100g
Whole Wheat Rotis - 2
Pickled Bell Peppers - 50g
Fresh Mint - 8g

Download the Recipe

Serves 3

CRISPY CHICKPEAS
Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas for 6-8 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in!
KERELAN CURRY
Place a pot over medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 2-3 minutes until soft, shifting occasionally. Add the butternut pieces, ½ the sliced chilli, and the curry paste - both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 450ml of water. Reduce the heat, cover with the lid, and simmer for 20-25 minutes until slightly reduced and the butternut is cooked through.
FLAKY HAKE & SPINACH
When the curry is halfway, pat the hake dry with paper towel. Fully submerge the hake in the curry. Cover with the lid and cook for the remaining time or until the hake is cooked through. In the final 3-4 minutes, add ½ the crispy chickpeas and the shredded spinach. Season with a sweetener of choice, salt, and pepper.
READY THE ROTIS
Return the pan, wiped down, to medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Cut into quarters.
CURRY NIGHT
Pile up the curry and side with the warm roti quarters. Scatter over the chopped pickled peppers and the remaining chickpeas. Garnish with the picked mint, the spring onion greens, and the remaining chilli (to taste). Divine, Chef!

Chickpeas - 180g
Spring Onions - 3
Butternut - 750g
Fresh Chillies - 2
Spice & All Things Nice Curry Paste - 30ml
Coconut Milk - 300ml
Line-caught Hake Fillets - 3
Spinach - 150g
Whole Wheat Rotis - 3
Pickled Bell Peppers - 75g
Fresh Mint - 12g

Download the Recipe

Serves 4

CRISPY CHICKPEAS
Place a pan over medium heat with a drizzle of oil. When hot, add the drained chickpeas for 6-8 minutes until crispy and caramel in colour, shifting occasionally. If they start to pop out, use a lid to rein them in!
KERELAN CURRY
Place a pot over medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 2-3 minutes until soft, shifting occasionally. Add the butternut pieces, ½ the sliced chilli, and the curry paste - both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the coconut milk and 600ml of water. Reduce the heat, cover with the lid, and simmer for 20-25 minutes until slightly reduced and the butternut is cooked through.
FLAKY HAKE & SPINACH
When the curry is halfway, pat the hake dry with paper towel. Fully submerge the hake in the curry. Cover with the lid and cook for the remaining time or until the hake is cooked through. In the final 3-4 minutes, add ½ the crispy chickpeas and the shredded spinach. Season with a sweetener of choice, salt, and pepper.
READY THE ROTIS
Return the pan, wiped down, to medium heat. When hot, warm the rotis for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Cut into quarters.
CURRY NIGHT
Pile up the curry and side with the warm roti quarters. Scatter over the chopped pickled peppers and the remaining chickpeas. Garnish with the picked mint, the spring onion greens, and the remaining chilli (to taste). Divine, Chef!