sing sustainably caught and locally fished hake, I made this hake curry.
This post has been sitting in my draft folder since May. Sometimes I have so many words and no recipes, but at the time of writing this recipe, it was the opposite. Life has moved in an amazing direction since May that it is a good opportunity to reflect. It is also Thanksgiving Day in America – a tradition that should be celebrated the world over as I think people everywhere have so much to be grateful for.
I am grateful for
- my loving husband who does not mind being without me while I travel to Johannesburg.
- work which means I can keep a roof over my head and food on my table.
- my family who are amazing.
- friends – both old and new.
- people I have met in real life and virtually through this blog.
- the work I am doing because of this blog.
- a home I have made with Dave, and the house we are building together.
- good health.
My list is endless but the one last thing I am grateful for is the generosity of customers who make sure Dave and I always have fresh fish.
- 15 mls oil
- 1 onion, peeled and chopped
- 1 clove garlic, crushed
- 2.5 cm piece fresh root ginger, peeled and grated
- 1 red chilli, seeded and sliced
- 5 mls curry powder
- 5 mls garam masala
- 1 tin coconut milk
- 2 potatoes, quartered
- 2 carrots, sliced
- 1 large hake fillet, seasoned and cut into chunks
- 100 g green beans
- in a thick bottomed pan heat the oil over a medium heat
- cook the onion until translucent
- add the garlic, ginger and chilli and cook for a few minutes
- add the curry and the garam masala and as soon as you can smell the spices add the coconut milk
- add the potatoes and the carrots, cover and simmer over a low heat
- when the potatoes are soft add the hake and as soon as it is nearly cooked add the beans
- serve with a mint raita