6
Easy
10 minutes
30 minutes
1. Heat the oil in a large heavy-based pan over a medium heat. Fry the onion and pepper for 8 minutes, or until soft. Add the masala paste and cook for a further 2 minutes.
2. Pour in the tomatoes and coconut milk and simmer for 5 minutes. Season to taste with sugar and salt. Add the hake and simmer for 10 minutes, adding the beans and marrows during the last 5 minutes of cooking time.
3. Cook the rice according to package instructions. Stir through the toasted almonds and coriander.
Cost per serving: R48.32
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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl
