Curried Hake and Cauliflower Bake
A layered hake and cauliflower bake with a curry sauce from Between Sheets
Servings: 4 generous servings
Ingredients
- 2 tablespoons coconut oil
- 1 onion finely chopped
- 2 teaspoons ground turmeric
- 1 cauliflower leaves and stalks removed and florets chopped up into bite sized pieces
- 400 grams Hake fillet
- 70 grams curry paste
- 1 400ml can coconut milk
- 4-5 large potatoes
- salt and freshly ground pepper
Instructions
- Heat coconut oil in a frying over medium heat.
- Add the onion and cook for 3 minutes or until softened. Add the turmeric and cook, stirring for a further minute. Reduce the heat to low, add the cauliflower and cook for 10 minutes or until slightly softened. Add a splash of water to the pan and stir in the cod chunks before adding the curry paste and coconut milk. Stir again to combine well and simmer over a low heat for 10 minutes until the fish is cooked through. Season to taste. Remove from heat and set aside.
- Meanwhile, use a mandolin to cut the potatoes into thin slices.
- Preheat the oven to 180C.
- Cover the base of a 25 x 20 cm ovenproof dish with a layer of potato slices. Measure out 4 tablespoons of sauce from the curry mixture and set aside. Spoon half of the curried cod and cauliflower over the potato layer. Repeat these layers once more, then top with a third and final layer of potato slices. Finally cover the top potato layer with the reserved curry sauce.
- Bake for 45-50 minutes or until the potatoes are soft. The top layer of potatoes should be golden and crispy.
- Remove from oven and cool for 5 minutes until serving.