Dinner Recipes

Coconut And Cumin Curry With A Hake Fillet 

This recipe will feed 4 people.


  • 4 hake fillets
  • 3 small sweet potatoes 
  • 1 pepper
  • 1 large onion 
  • 3 large tomatoes – chopped 
  • 1 can of coconut milk 
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp ground garlic 
  • 1/2 tsp chilli flakes 
  • 4 handfuls of spinach leaves 
  • Salt and pepper 


  1. Peel and chop the sweet potatoes and then microwave them for 5 minutes to soften them.
  2. Finely chop up the onion and chop the peppers into chunks.
  3. Add the onions, pepper and sweet potato to a large saucepan and fry for a few minutes. Then add the chopped tomatoes and spices and let it simmer for 5 minutes.
  4. Add the coconut milk and Spinach leaves. Season with salt and pepper and then let it and simmer for a further 5 minutes. 
  5. Whilst the curry is simmering, add a small amount of butter to a pan. Season the hake fillet with salt and pepper. Fry the hake for 2-3 minutes on each side. 
  6. To serve, divide up the curry sauce between 4 large bowls and top each portion with a hake fillet. 
  7. Top tip: double the curry sauce recipe and freeze it. Then you can defrost it and add some prawns. Pair it with some pilau rice. Yum! 

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