Hake Coconut Curry

Hake Coconut Curry

Hake Coconut Curry 1500 1000 Lo

One of the most sustainable fishes in UK water, hake surely deserves to appear on your plate more often.


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • chunk of ginger, finely grated
  • 3 garlic cloves, crushed
  • 1 tsp shrimp paste
  • 1 small red chilli, shredded
  • 2 lemongrass stalks, split and bruised
  • 1 heaped tbsp medium curry powder
  • 1 heaped tbsp brown sugar
  • Small bunch coriander, finely chopped
  • 400g can coconut milk
  • 450g skinless hake fillets
  • 220g frozen whole prawns
  • 1 lime halved
  • Cooked rice, to serve
red hake


  1. Heat the oil in a wide, lidded frying pan, then soften the onion. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and leave for a couple of minutes. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
  2. Add the fish and prawns to the sauce, then squeeze over half the lime. Pop on the lid and simmer until the hake is just cooked and flaking, and the prawns are pink through. Season to taste, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.
Hake Curry 2
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