HAKE MEDALLION CHUTNEY
This Indian Recipe Serves 2-3
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
- Defrost the Hake Medallion’s.
- Peel & grate the garlic cloves, using the finer side of the grater.
- Place the Hake Medallion’s into a pot.
- Add in the bay leaves.
- Cover with ± 200 ml of water & add in ½ teaspoon of vegetable oil.
- Mix well.
- Cover with a lid & allow the hake to steam for 7-8 minutes.
- The hake will be ready when you notice it has become more of a solid-rubbery-limp texture but still tender.
- Remove the hake from the pot & set aside in a bowl.
- Using your fingers, gently break of the portions of Hake Medallion’s into pieces.
- Add the grated garlic to the bowl of Hake Medallion’s.
- Next, add in the lemon juice & butter.
- Mix together using your hands. Set aside until ready to use.
- Peel & chop the onion.
- 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.
- Heat a pot on the stove top on medium-high. Add in the 3 tablespoons of vegetable oil, thyme & curry leaves.
- Mix well & allow the onions to become translucent.
- Thereafter, add in the turmeric powder & the red chili flakes.
- Mix well.
- Add in the grated or blended tomatoes.
- Mix, cover with a lid & allow the tomatoes to cook for approximately 10-15 minutes.
- The tomatoes are cooked when the oil surfaces & the consistency isn’t too runny.
- Mix in the salt & sugar.
- Add in the buttery Hake Medallion pieces.
- Mix & allow to simmer on low heat for 2 minutes.
- Turn off the heat & garnish with coriander (dhania).
- Serve this Hake Medallion Chutney hot with rice, bread or roti.
- Stores for up to 1 week in the refrigerator.