Hake curry
Serves 4
EASY
Preparation: 10 minutes
Cooking: 20 minutes
Woolworths ghee 3T onion 1, finely chopped
Woolworths prepared ginger, garlic and chilli cubes 1 t of each coriander seeds 2 t, toasted cumin seeds 2 t, toasted green cardamom 2t poppy seeds 1T
Woolworths frozen hake medallions 450 g Greek yoghurt 250 g sea salt and freshly ground black pepper, to taste brown rice, for serving rotis, toasted, for serving fresh pineapple, sliced, for serving
1 Heat the ghee in a large saucepan over a medium heat. Add the onion and sauté until soft. 2 In a mortar and pestle, pound the garlic, ginger, chillies, coriander, cumin and green cardamom until a paste forms. Add the paste and the poppy seeds to the sautéed onions. Cook for 5 minutes.
3 Add the hake and fry until the one side is slightly brown, then remove from the pan. Add the yoghurt to the pan and heat through, then season. 4 Return the hake to the pan and cook over a low heat for 10–15 minutes, or until cooked through. Serve hot with the brown rice, rotis and pineapple.
WINE: Woolworths Beyerskloof
Chenin Blanc