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
Indian-style Hake & Sambal
with savoury jasmine rice
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
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)
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Indian-style Hake & Sambal?
The preparation time for Indian-style Hake & Sambal with savoury jasmine rice is between 25 and 40 minutes.
What is the total time required to make Indian-style Hake & Sambal with savoury jasmine rice?
The total time required to make Indian-style Hake & Sambal with savoury jasmine rice is between 40 and 55 minutes.
How many servings does Indian-style Hake & Sambal provide?
4 servings
What are the main ingredients in Indian-style Hake & Sambal?
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
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?
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
How many calories does Indian-style Hake & Sambal have?
732 calories
How much fat content does Indian-style Hake & Sambal have?
grams
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