Curried Coconut Hake with Broccoli Rice

Cooking time
Serves2 people
Curried Coconut Hake with Broccoli Rice

We guarantee you’ll be making this curry again in a hurry. Packed full of flavour and spice, it’s a stupendous way to warm up on a winter’s day.

3 ratings
layout 2 comments


  • A thumb of ginger
  • 1 garlic clove
  • 1 tsp garam masala
  • 1 tsp turmeric
  • A pinch of cayenne or chilli powder
  • 200ml coconut milk
  • 1 lemon
  • 2 hake fillets
  • 150g white basmati rice
  • A head of broccoli
  • Freshly ground pepper
  • Sea salt
  • 350ml boiling water

Prep: 15 mins | Cook: 20 mins

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1. Heat your oven to 200°C/Fan 180°C/Gas 6. Peel and grate the ginger and garlic and pop in a bowl. Measure in 1 tsp each of the garam masala and turmeric. Add a pinch of cayenne pepper (add more or less, depending on how spicy you like your food) and a grind of black pepper.
2. Pour in the coconut milk. Finely grate the zest from the lemon and set aside. Juice half the lemon into the bowl. Set the remaining lemon half aside. Mix the coconut sauce well and add a pinch of salt.
3. Place the hake fillets in a small baking dish. Pour the coconut curry sauce over the fish to coat them. Slide the dish into the oven and bake for 20 mins till the fish is cooked through and flaky.
4. Meanwhile, tip the rice into a large pan. Cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip back into the pan. Add the lemon zest and a pinch of salt. Cover with 350ml boiling water. Simmer the rice over a meidum-low for heat 6 mins, with the lid on.
5. While the rice is cooking, finely chop the broccoli, stalk and all. After the rice has cooked for 6 mins add in the broccoli and squeeze in the juice from the remaining lemon half. Stir together, take off the heat and leave to steam with the lid on for a further 2-4 mins.
6. Divide the broccoli rice between two bowls and top with the hake. Spoon over the spiced coconut sauce from the dish to serve.
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We were not impressed by this recipe.. it doesn't look anything like the picture, coconut milk is completely liquid so it doesn't stay on top of the fish. Sauce flavours were not nice at all and tasted raw (ginger and garlic should really be cooked first..). Shame as the fish was lovely and it seemed like a waste.





My first recipe I've use on here and very impressed! Certainly made my hake more interesting! The lemon zest added on top of the rice really goes well with the curry fish flavours, and if you like curry and like cocunut and hake, this is a great recipe to try.