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South African Tomato-hake Curry
South African Tomato-hake Curry is a traditional South African recipe for a clasic curry of hake in a hot and spicy tomato sauce base. The full recipe is presented here and I hope you enjoy this classic South African version of: South African Tomato-hake Curry.
prep time
10 minutes
cook time
35 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesSouth-africa Recipes
This is a South African home-style curry that typically uses a commercial garlic, ginger, chilli and turmeric paste as its base. As you may not have access to this commercially where you are, I provide a recipe for this base paste here. This curry is really easy to make, with little preparation and cooks in 35 minutes (20 minutes of which is simmering the tomato base).
Ingredients:
For the Spice Paste:
3 garlic cloves, grated
1 thumb-sized piece of ginger, scraped and grated
1 habanero chilli, finely chopped (use a less hot chilli if you wish)
3cm (1 in) piece of fresh turmeric, grated
For the Curry:
2 large red onions, thinly sliced
2 tbsp olive oil
100g (3 ½ oz) butter
2 tsp mild curry powder
1 tsp coriander seeds
1 tsp cumin seeds
2 sprigs curry leaves
1 batch garlic, ginger, chilli and turmeric paste
400g (14 oz) tin diced tomatoes
600g (1 1/3 lbs) hake (or other firm white fish) fillets
Cayenne chilli, sliced into thin rings to garnish
Method:
Begin with the garlic, ginger, chilli and turmeric paste. Combine all the ingredients in a food processor. Pulse to chop then run the motor until you have a fine paste (add a little water if this is too thick; you want the consistency of double (heavy) cream).
Heat 2 tbsp olive oil in an oven-proof pan over low heat. Add the onion and fry until softened (about 5 minutes).
Add the 100g butter, 2 tsp mild curry powder, 1 tsp coriander seeds, 1 tsp cumin seeds and curry leaves from 2 sprigs. Fry for 1 minute then add the garlic, ginger, chilli and turmeric paste. Fry, stirring constantly, for a further minute over a medium heat until the spices are fragrant.
Add the tin of diced tomatoes then fill the tin with water and add to the same pan. Bring to a simmer and cook for 20 minutes.
Meanwhile, pre-heat your grill (broiler). Grease a baking tray and arrange the hake fillets on the tray, season and grill (broil) for 5–7 minutes on the skin side. Carefully arrange the fillets in the curry sauce in the pan (skin side down), then grill for 3–5 minutes, or until bubbling.
Serve hot, topped with chilli.
