Hake with Malai sauce and samphire Recipe

This hake dish is a unique twist on a somewhat traditional fish. Impressive, creative and simply delicious!

Hake with Malai sauce and samphire

Hake with Malai sauce and samphire

Serves 2 Cuisine: Indian

 35 mins


  • 500g hake fillets
  • 500g red onions
  • 500ml coconut milk
  • Samphire, handful
  • 2tbsp cumin powder
  • 2tbsp turmeric powder
  • 2tbsp ginger and garlic paste
  • 1 tbsp ground cardamom powder
  • Indian Bay leaves
  • 1 tbsp fresh coriander
  • 1 tbsp lime juice

You will need:

  • Sugar
  • Olive oil
  • Salt


  • 1. Begin by marinating the hake with oil, a little turmeric and salt.

  • 2. To make the sauce, peel, roughly chop and blitz the red onions in a food processor until you have a smooth paste.

  • 3. Heat up some oil in a pan, add a couple of Indian bay leaves and then add your red onion puree to the pan. Cookout until the water from the onions has evaporated until the water from the onions have turned from purple to brown.

  • 4. Next, add 2 tablespoons of ginger and garlic paste, cumin and turmeric and cook out for a further two minutes. To make the ginger and garlic paste, crush 3 large cloves of garlic and combine with a crushed thumb-sized piece of ginger.

  • 5. Add the coconut milk to the pan and mix to achieve the right consistency. The onion base will naturally help thicken the sauce. Season with the remaining ingredients to create the balance between sweet and salty.

  • 6. In a separate pan, fry the hake skin side down until crispy. Flip the fish, add the samphire to the pan to warm through and serve on top of the malai sauce.

  • 7. Roasted poha can be added on top of the fish to add texture to the dish.
To find out more See FAQs

Thank you, we have registered your interest.


Get FREE exclusive recipes delivered to your inbox every week