Curried Hake Kebabs
Simple, tasty kebabs to add spice to your summer braai, or to enjoy during winter indoors.
Sea Harvest Hake fillets are individually pouched for your convenience. Suitable for pan-frying in your own unique batter or bake with a flavoursome topping.
Moroccan Hake Fillets
A quick and easy way to introduce spice and flavour to your Hake Fillets.This Moroccan dish is delightfully spicy but not too hot or strongly flavoured.
What you need
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Oven Temperature: Grill Setting
Total Time: 20 minutes
INGREDIENTS:
Marinade
- 15 ml Cooking Oil
- 1 Medium onion, sliced
- 2.5 ml Turmeric
- 7.5 ml Medium Curry powder
- 2 Peppercorns
- 1 Bay leaf
- 10 ml All Gold smooth apricot jam
- 15 ml Sugar
- 1 ml Salt
- 62.5 ml Fresh lemon juice
Kebabs
- 250 g Sea Harvest Hake Fillets, cut into bitesize cubes
- 8 Button mushrooms
- 4 Pickling onions, halved
- 8 Dried apricots
- 4 Skewers
METHOD:
Marinade
- Heat oil and saute onions until soft. Add turmeric and curry powder and fry for about 2 minutes.
- Add remaining ingredients and simmer for about 10 - 15 minutes.
Kebabs
- Thread fish cubes onto skewers alternate with onions, button mushrooms and pickling onions.
- Place kebabs in the marinade and keep chilled in the refrigerator for 2 - 3 hours.
- A shorter marinade time will influence the end taste and will be less flavoursome.
- Brush oil over the grid and braai fish over medium heat coals for 5 - 10 minutes on each side until cooked.
- Continue to baste with the marinade while cooking.
- The Kebabs can be placed under the grill for 8 minutes or until cooked.
- A great tip when working with skewer sticks, soak them in water to stop them from burning or use flat metal skewers.
