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Durban-style Hake and Butternut Squash Curry
Durban-style Hake and Butternut Squash Curry is a traditional South African (from Durban) recipe for fish curry of hake and butternut squash in a spiced milk-based gravy. The full recipe is presented here and I hope you enjoy this classic South African version of: Cheesy Curried Butter Beans with Quick-pickled Onions.
prep time
5 minutes
cook time
25 minutes
Total Time:
30 minutes
Serves:
2
Rating: 
Tags : CurrySpice RecipesMilk RecipesSouth-africa Recipes
This is a classic Durban curry of hake and butternut squash in a milky base flavoured with Durban masala and spinach. Note that apart from hake, you could substitute just about any member of the cod family.
Ingredients:
2 tbsp
Durban fish masala
3 dried lime leaves
100ml (2/5 cup) coconut milk
300ml (1 1/4 cups) skimmed milk
200ml (4/5 cup) Vegetable Stock
500g (1 lb) butternut squash, peeled and cubed
½ tsp caster sugar
240g hake fillets, cut into bite-sized chunks
115g (1/4 lb) baby spinach
juice of ½ lime
Method:
For the Durban fish masala: Place a non-stick pan over medium-high heat. Individually toast the whole spices for 90s to 2 minutes until aromatic. Stir fry them and make sure they do not burn. Once aromatic and lightly browned turn out onto a plate as you toast the next spice. Also toast the curry leaves until they blacken and are aromatic. Once all the whole spices have been toasted and have cooled combine with the powdered spices in a spice or coffee blender and render to a fine powder. Transfer to a screw-top jar and store in a cool, dark, cupboard.
Mix the curry powder with the lime juice and 1 tbsp oil to form a paste. Place a large saucepan or casserole dish over medium heat. Add the curry paste and lime leaves. Sizzle for 30 seconds before adding the coconut milk, milk and stock. Bring to a simmer then add the butternut squash and sugar and cook for 15 minutes.
Add the fish and spinach and continue to cook gently for 4-5 minutes, until the hake is opaque and just cooked through.
Serve accompanied with rice (lime and coriander rice is good: to make, cook your rice as usual and just before serving stir in 30g chopped coriander leaves, the juice of 1 lime and the zest of 1/2 lime).
