Alida Ryder’s food is just fabulous and she so kindly allows me to use her stunning self created recipes and beautiful photography as accompaniments to my wines.
Preparation time 10 minutes
Cooking time 15 minutes
Total time 25 minutes
1 onion, finely chopped
3 garlic cloves, thinly sliced
2 cm piece of ginger, finely grated
2 tablespoon masala spice (I use a leaf masala)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon smoked paprika
1 x 400ml can coconut milk
juice of 1 lemon
salt to taste
800g hake, sliced into 4 fillets, bones removed
blanched sugar snap peas
Pre-heat the oven to 200°c.
In a large frying pan (suitable for oven use), heat a generous splash of oil.
Add the onion and sauté until soft and translucent (approximately 5-7 minutes).
Add the garlic and sauté for another 30 seconds.
Add all the spices and fry for a minute, until fragrant.
Pour in the coconut milk and cream and bring to a simmer.
Allow to simmer gently for 5 minutes then add the lemon juice and season generously.
Add the hake fillets and place in the oven.
Allow to bake for 15 minutes or until the hake is cooked through and the sauce has reduced slightly.
Serve the curried hake with steamed rice and veg of your choice.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.