HAKE MEDALLION CHUTNEY

 

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This Indian Recipe Serves 2-3

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Hake Medallion Chutney is a quick & easy dish to prepare. Hake Medallion’s are individually wrapped portions of de-boned hake & can be purchased at any local grocer.

I simply love using Hake Medallion’s as the fillets are so flavorful & it makes eating an ease when you don’t have to pick out any bones in the process.

This chutney recipe is really delicious & was taught to me by my aunt-in-law. She is a great cook herself but of course, I adjusted the recipe & added some red chili flakes, turmeric powder & lemon juice to make it a little extra. These ingredients may be omitted if perhaps you don’t have them on hand.

 

Hake Medallion Chutney Ingredients:

• 6 hake medallions (450 grams)
• 2 bay leaves
• ± 200 ml water
• 3 tablespoons vegetable oil + ½ teaspoon
• 1 onion
• 4 tomatoes
• 1 ½ teaspoons red chili flakes (optional)
• ¼ teaspoon turmeric powder
• salt to taste
• 2 sprigs thyme
• 1 ½ teaspoons lemon juice
• 1 tablespoon butter
• 3 garlic cloves
• 1 teaspoon granulated sugar
• 1 sprig curry leaves
• coriander (dhania) for garnishing

Method:

1. Defrost the Hake Medallion’s.
2. 
3. Peel & grate the garlic cloves, using the finer side of the grater.
4. 
5. Place the Hake Medallion’s into a pot.
6. 
7. Add in the bay leaves.
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9. Cover with ± 200 ml of water & add in ½ teaspoon of vegetable oil.
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11. Mix well.
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13. Cover with a lid & allow the hake to steam for 7-8 minutes.
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15. The hake will be ready when you notice it has become more of a solid-rubbery-limp texture but still tender.
16. 
17. Remove the hake from the pot & set aside in a bowl.
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19. Using your fingers, gently break of the portions of Hake Medallion’s into pieces.
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21. Add the grated garlic to the bowl of Hake Medallion’s.
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23. Next, add in the lemon juice & butter.
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25. Mix together using your hands. Set aside until ready to use.
26. 
27. Peel & chop the onion.
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29. Grate or blend the tomatoes. If choosing to grate them – rinse tomatoes, cut off the ends of each tomato & then slice each one into halves. Place the flat & fleshy side of the tomato onto the grater, & grate the flesh of the tomatoes into a bowl. Discard of the tomato skins. If choosing the blending option – rinse tomatoes, cut off the ends of each tomato & then slice each one into quarters. Place the tomatoes with the skin into a blender & pulse for a few seconds until the tomatoes are finer but not too runny, as the image below.
30. 
31. Heat a pot on the stove top on medium-high. Add in the 3 tablespoons of vegetable oil, thyme & curry leaves.
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33. Mix well & allow the onions to become translucent.
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35. Thereafter, add in the turmeric powder & the red chili flakes.
36. 
37. Mix well.
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39. Add in the grated or blended tomatoes.
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41. Mix, cover with a lid & allow the tomatoes to cook for approximately 10-15 minutes.
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43. The tomatoes are cooked when the oil surfaces & the consistency isn’t too runny.
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45. Mix in the salt & sugar.
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47. Add in the buttery Hake Medallion pieces.
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49. Mix & allow to simmer on low heat for 2 minutes.
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51. Turn off the heat & garnish with coriander (dhania).
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53. 
54. Serve this Hake Medallion Chutney hot with rice, bread or roti.
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57. 
58. Stores for up to 1 week in the refrigerator.
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