So yesterday I made a spicy hake curry on a bed of fragrant rice and yes what a WIN!
It’s super simple and just bucket loads of flavour and comfort as we transition into Autumn. So as always I have the recipe for you
To feed 4 you will need:
6 pieces of deboned and descaled hake (very NB to make sure there are no bones or scales coz the last thing you want is an emergency room trip)
Half a medium onion
3 medium tomatoes
Curry powder of your desired heat
How to put it all together:
1.chop onion, tomatoes and heat oil
2. Once oil is hot reduce to a medium heat then add the chopped onion, liberal turmeric,cumin,paprika and curry powder and let it fry for about 5 minutes.
3. Now add your chopped tomatoes and 2 teaspoons of sugar and continue to fry until the tomatoes soften and create a sauce, then add fish spice
4. The mixture will start to slightly reduce as it thickens so add some water but just enough to maintain the sauce and mildly submerge the hake, reduce to a low heat and leave for another coupla minutes.
5. Chop the hake into bite size pieces and get rid of any excess bones or scales which always seem to find their way in- stay vigilant!
6. Add your bite size pieces of hake ensure they are somewhat submerged in the sauce then let cook for about 7 – 10 minutes. You’ll know it’s cooked when the skin starts to pull back a bit and the flesh is firm.
7. Switch stove off but allow to sit for a further 15 minutes so as to allow the flavour a to soak through the hake pieces.
8. Then serve, we had it with a fragrant thyme rice but it really is up to you what you have it with you might even try a nice buttery naan.
Happy Wednesday friends and on this rainy and grey Wednesday I thought I’d share this hearty Red pepper and chick-pea curry recipe which is perfect for this weather, I mean who doesn’t love a good curry in chilly weather? 🙂
My recipes are always super quick and easy to make so those that are kitchen novices / rushing to put something together after a long day at work rest assured- i got you 😉
To comfortably feed 4 you will need:
1/2 of a medium Onion
3 big cloves of fresh garlic
4 fresh chillis
1/2 red bell pepper
1 can of Chick-peas
1/2 punnet of button mushrooms
2 spoonfuls of plain yoghurt
Seasoning of you choice (I used BBQ spice and chicken stock)
And here’s how to bring it all together:
Chop onions,chilli,garlic,peppers and mushrooms
Add just enough oil for frying in your pan and bring to a medium heat
Add chopped onions,garlic,chill and shake in some of the thyme into the pan to fry for about 7 minutes while the onion softens.
Add mushrooms to the already frying mix and BBq spice let it all cook together for a further 3-5 minutes
Then add the can of chick-peas with the brine as well as red peppers, chicken stock and two spoons of curry powder. Let this bubble and cook gently for about 20 minutes
Add plain yoghurt and allow to cook for a further 10 minutes and when it looks like it does below go ahead and serve and take in the applause for your effortless curry!