Hake and Shrimp Curry

Neuza Costa

10 May, 2023

This curry is light and full of flavor.
For the best results, use quality curry, preferably Indian.
You can make this recipe with hake medallions, loins, or steaks.
You can also make this recipe without the shrimp.

Ingredients

• 6 thawed hake medallions or loins
• 12 fresh or thawed shrimps
• Salt
• 2 heaped teaspoons of curry powder
• Lime juice
• 5 tablespoons of olive oil
• 1 finely chopped onion
• 2 chopped garlic cloves
• 1 teaspoon of freshly grated ginger
• 1 chili cut into slices
• 80 ml (2.7 fl oz) of white wine
• 100 ml (3.4 fl oz) of natural fish or seafood broth
• 400 ml (13.5 fl oz) of coconut milk
• Chopped fresh coriander leaves

Instructions

1. 1
   Season the fish on both sides with a little salt, a little curry, and lime juice.

   Mark as done
2. 2
   Let the fish marinate while you prepare the rest of the ingredients.

   Mark as done
3. 3
   Peel the shrimps without removing the head.
   With a knife, make a cut in the shrimp and remove the gut.

   Mark as done
4. 4
   Season the shrimp with a little salt, curry, and lime juice.
   Mix well to distribute the seasoning.

   Mark as done
5. 5
   In a wide pan, heat the olive oil, onion, garlic, ginger, and chili.
   Stir and sauté until it begins to brown.

   Mark as done
6. 6
   Add the shrimps.
   Fry them for a few seconds and turn them over.
   As soon as they start to color, remove them to a plate and set aside.

   Mark as done
7. 7
   In the pan, place the hake medallions and fry for 1 minute to color them.
   Turn them over and after 1 minute, add the remaining curry, white wine, broth, and coconut milk.
   Stir, cover, and cook over medium-high heat for 5 minutes.

   Mark as done
8. 8
   After this time, turn the fish over, cover, and cook for another 5 minutes.

   Mark as done
9. 9
   Finally, add the shrimp and cook for another 1 or 2 minutes until the shrimp is well cooked.

   Mark as done
10. 10
    After the curry is ready, sprinkle with the chopped coriander and remove from the heat.

    Mark as done

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