Easy mango chutney naan breads
The perfect accompaniment to a veggie curry
Keralan hake curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp groundnut oil
- 1 onionfinely sliced
- small bunch corianderleaves picked, stalks finely chopped
- 1 thumb-sized piece gingerpeeled and cut into matchsticks
- 2 peppers(we used red and yellow)
- 2 tsp fenugreek seeds
- 2 tsp brown mustard seeds
- 200g cherry tomatoes
- 400g can coconut milk
- 4 x 150g hakefillets
- riceor naan, to serve
Nutrition: per serving
- kcal395
- fat24g
- saturates16g
- carbs12g
- sugars10g
- fibre4g
- protein31g
- salt0.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Heat the oil in a shallow casserole dish (or ovenproof frying pan with a lid) over a medium heat. Add the onion, coriander stalks, ginger and peppers, and cook gently with the lid on for 15 mins until softened and beginning to brown. Turn up the heat, stir through the spices and cook for 1 min more until aromatic.
step 2
Tip in the tomatoes and pour in the coconut milk. Bring to a bubble, then put in the oven with the lid on for 20 mins. Remove from the oven and nestle the hake on the sauce. Return to the oven, uncovered, for a further 10-15 mins or until the hake is cooked through. Season to taste, scatter with the coriander leaves and serve with rice or naan to mop up the sauce.
