Hake in Moilee Sauce
Creamy, silky and smooth...Hake in Moilee Sauce from Romy Gill! This recipe from Romy has a beautiful kick from the chillies, fragrance from the curry leaves and the warmth of Amritsari spices. Stunning!
Ingredients
For the Hake
- 6 x 150g hake fillets, skin off
- 2 tbsp Amritsari spice blend
- 1 tsp salt
- Juice of 1 lemon
For the moilee sauce
- 2 tbsp sunflower oil
- 1 tsp black mustard seeds
- 10 curry leaves
- 25g fresh root ginger, peeled and chopped
- 10 garlic cloves, chopped
- 3 medium white onions, very thinly sliced
- 4 bird’s eye chillies, seeds in, chopped
- 1½ tsp ground turmeric
- 2 tsp salt
- Juice of 1 lemon
- 500ml coconut milk
Method
Season the hake with the Amritsari spice blend, salt and lemon juice, making sure the fillets are evenly coated. Leave to marinate for 20 minutes while you make the sauce
Heat the sunflower oil in a deep pan over a medium heat and add the mustard seeds. When they begin to pop, add the curry leaves and stir for 30 seconds
Add the ginger and garlic and cook for 1 minute, then add the onions and cook gently for around 8 minutes until soft and translucent
Add the chillies, turmeric, salt and lemon juice, followed by the coconut milk. Stir well, bring to a gentle boil and cook for around 5 minutes so the sauce reduces slightly
Remove from the heat and leave to cool a little, then blend until completely smooth and silky. Pass the sauce through a fine sieve to make sure there are no bits and the sauce is beautifully smooth
Pour the sauce back into the pan and cook gently for a further 5–6 minutes
Cook the marinated hake until just cooked through and still moist and tender
To serve, place the hake in individual bowls and bring the hot moilee sauce to the table. Pour the creamy curry sauce around the fish just before serving.
Ingredients
For the Hake
- 6 x 150g hake fillets, skin off
- 2 tbsp Amritsari spice blend
- 1 tsp salt
- Juice of 1 lemon
For the moilee sauce
- 2 tbsp sunflower oil
- 1 tsp black mustard seeds
- 10 curry leaves
- 25g fresh root ginger, peeled and chopped
- 10 garlic cloves, chopped
- 3 medium white onions, very thinly sliced
- 4 bird’s eye chillies, seeds in, chopped
- 1½ tsp ground turmeric
- 2 tsp salt
- Juice of 1 lemon
- 500ml coconut milk
Method
Season the hake with the Amritsari spice blend, salt and lemon juice, making sure the fillets are evenly coated. Leave to marinate for 20 minutes while you make the sauce
Heat the sunflower oil in a deep pan over a medium heat and add the mustard seeds. When they begin to pop, add the curry leaves and stir for 30 seconds
Add the ginger and garlic and cook for 1 minute, then add the onions and cook gently for around 8 minutes until soft and translucent
Add the chillies, turmeric, salt and lemon juice, followed by the coconut milk. Stir well, bring to a gentle boil and cook for around 5 minutes so the sauce reduces slightly
Remove from the heat and leave to cool a little, then blend until completely smooth and silky. Pass the sauce through a fine sieve to make sure there are no bits and the sauce is beautifully smooth
Pour the sauce back into the pan and cook gently for a further 5–6 minutes
Cook the marinated hake until just cooked through and still moist and tender
To serve, place the hake in individual bowls and bring the hot moilee sauce to the table. Pour the creamy curry sauce around the fish just before serving.
