Ingredients

Method

• 800 g Frozen Hake Curry
• 250 g Woolworths Frozen All Butter Puff Pastry Sheets, thawed
• 4 T salted butter, melted
For carrot and tomato sweet pickle:
• 1 T canola oil
• 2 medium carrots, peeled and julienned
• 2 medium tomatoes, chopped
• 1–2 hot green finger chillies, sliced, optional
• ¾ cup Woolworths Green Mango Chutney
• 2 t apple cider vinegar, or season to taste

Method

Ingredients

1. Heat hake curry according to pack instructions.

2. For the parathas: Roll the puff pastry lightly to even each sheet out, brush with melted butter, then fold into thirds. Roll again, cut into rounds, and cook in a hot pan until puffed, golden and crisp on both sides.

3. For the sweet pickle: Heat oil in a pan. Add the carrots and cook briefly to soften. Stir in the tomatoes and cook until they just begin to break down. Add chillies, if using, and chutney and simmer gently until glossy and lightly thickened. Add apple cider vinegar, if using.

4. Serve the curry with DIY parathas and sweet pickle.