Ingredients

Method

• 800 g Woolworths Frozen Hake Curry
• 500 g Woolworths Isijingi Pumpkin Pap
• 2 T Woolworths Ghee
• 1 Woolworths Cinnamon Quill
• 1 Woolworths Star Anise
• 1 t Woolworths Green Cardamom Seeds
• 1 t Woolworths Mustard Seeds
• Fresh Woolworths Coriander, for garnish

Method

Ingredients

1. Heat the frozen hake curry according to package instructions.

2. Microwave the isijingi pumpkin pap until piping hot.

3. In a small pan, melt the ghee. Add the cinnamon quill, star anise, cardamom seeds, and mustard seeds. Allow to toast for 1–2 minutes until fragrant.

4. Plate the pap and curry, then spoon the spiced ghee over the top. Garnish with fresh coriander.