What are the main ingredients in Indian-style Hake & Sambal?

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

What is the nutritional information of Indian-style Hake & Sambal?

Calories: 732, Carbs: 112 grams, Fat: grams, Protein: 34.1 grams, Sugar: 21.8 grams, Salt: 664 grams

How do I prepare Indian-style Hake & Sambal?

ZESTY TANGY TOMATOES: In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside. SAVOURY RICE: Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced bell pepper and ½ the diced onion until browned and soft, 4-5 minutes (shifting occasionally). Mix through the rinsed rice and pour in 300ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. MADRAS SAUCE: Dilute the stock with 60ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick. PAN ROASTED HAKE: Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season. DIVE IN: Plate up a bed of the savoury rice and top with the golden hake. Drizzle over the heated madras sauce and serve the tomato sambal on the side. Garnish with the remaining chopped coriander.

What should be prepared from my kitchen to make Indian-style Hake & Sambal?

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

Indian-style Hake & Sambal

Name: Indian-style Hake & Sambal
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Milk (optional); Paper Towel; Butter (optional)

This elevated hake recipe combines the intricate flavours of India to bring you a meal that will become one of your favourite food memories. Onion & bell pepper loaded jasmine rice is topped with crispy-skin hake. A rich & creamy Madras curry is ladled over the fish, then sided with tomato salsa to cool the palate.

Indian-style Hake & Sambal

with savoury jasmine rice

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Chicken
Chicken Stock
Creme Fraiche
Fish
Fresh Coriander
Jasmine Rice
Lemon Juice
Line-caught Hake Fillet
Line-caught Hake Fillets
Medium Curry Powder
Onion
Onions
Tomato
Tomatoes
Vinegar & Jam

From your kitchen:

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

Serves 1

SAVOURY RICE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced bell pepper and ½ the diced onion until browned and soft, 4-5 minutes (shifting occasionally). Mix through the rinsed rice and pour in 150ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ZESTY TANGY TOMATOES
In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
MADRAS SAUCE
Dilute the stock with 30ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick.
PAN ROASTED HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN
Plate up a bed of the savoury rice and top with the golden hake. Drizzle over the heated madras sauce and serve the tomato sambal on the side. Garnish with the remaining chopped coriander.

Bell Pepper - 1
Onion - 1
Jasmine Rice - 100ml
Tomato - 1
Fresh Coriander - 3g
Lemon Juice - 10ml
Chicken Stock - 2,5ml
Medium Curry Powder - 10ml
Vinegar & Jam - 15ml
Crème Fraîche - 30ml
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

SAVOURY RICE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced bell pepper and ½ the diced onion until browned and soft, 4-5 minutes (shifting occasionally). Mix through the rinsed rice and pour in 300ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ZESTY TANGY TOMATOES
In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
MADRAS SAUCE
Dilute the stock with 60ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick.
PAN ROASTED HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN
Plate up a bed of the savoury rice and top with the golden hake. Drizzle over the heated madras sauce and serve the tomato sambal on the side. Garnish with the remaining chopped coriander.

Bell Pepper - 1
Onion - 1
Jasmine Rice - 200ml
Tomatoes - 2
Fresh Coriander - 5g
Lemon Juice - 20ml
Chicken Stock - 5ml
Medium Curry Powder - 20ml
Vinegar & Jam - 30ml
Crème Fraîche - 60ml
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

SAVOURY RICE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced bell pepper and ½ the diced onion until browned and soft, 5-6 minutes (shifting occasionally). Mix through the rinsed rice and pour in 450ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ZESTY TANGY TOMATOES
In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
MADRAS SAUCE
Dilute the stock with 90ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick.
PAN ROASTED HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN
Plate up a bed of the savoury rice and top with the golden hake. Drizzle over the heated madras sauce and serve the tomato sambal on the side. Garnish with the remaining chopped coriander.

Bell Peppers - 2
Onions - 2
Jasmine Rice - 300ml
Tomatoes - 3
Fresh Coriander - 8g
Lemon Juice - 30ml
Chicken Stock - 7,5ml
Medium Curry Powder - 30ml
Vinegar & Jam - 45ml
Crème Fraîche - 90ml
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

SAVOURY RICE
Boil the kettle. Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced bell pepper and ½ the diced onion until browned and soft, 5-6 minutes (shifting occasionally). Mix through the rinsed rice and pour in 600ml of water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
ZESTY TANGY TOMATOES
In a bowl, toss together the diced tomato, ½ the chopped coriander, the lemon juice, a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
MADRAS SAUCE
Dilute the stock with 120ml of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the remaining diced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, mix through the curry powder (to taste). Stir in the diluted stock and the vinegar & jam mixture, and simmer, 1-2 minutes (stirring occasionally). Remove from the heat, mix through the crème fraîche, and season. Just before serving, loosen with a splash of milk (optional) or water if the sauce is too thick.
PAN ROASTED HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DIVE IN
Plate up a bed of the savoury rice and top with the golden hake. Drizzle over the heated madras sauce and serve the tomato sambal on the side. Garnish with the remaining chopped coriander.