Serves 4
We used frozen hake fillets for this dish. But do defrost them before putting into the mild curry sauce otherwise the sauce will be diluted.
Recipe Category

You will need

1 x 200 ml Ina Paarman’s Creamy Curry Ready To Serve Sauce
½ cup (125 ml) fresh cream or coconut cream
4 hake portions, ±400 g
Ina Paarman’s Fish Spice
100 g cherry tomatoes

Ina’s Tip

Freeze the left-over coconut cream, if using, for another time.

The reason why we prick the tomatoes is to prevent them from bursting when you bite into the cooked tomatoes.


Defrost the fish.

Adjust the oven rack to the middle position and pre-heat the oven to 200°C.

Decant the Creamy Curry Sauce into a smallish ovenproof dish. Stir in the fresh or coconut cream.

Pat the fish dry with paper towel and season with Fish Spice.

Nestle the fish in the sauce and gently spoon some sauce over.

Prick cherry tomatoes with a toothpick and add to the dish.

Bake open for ± 15 minutes.

Serve with Rice