Dinners under R50 per serving Archives

Beef recipes

Braised beef with colcannon mash

3 hours

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Pilchard bobotie with smashed cucumber

1 hour

Dinners under

Boerewors bredie with creamy mash

45 minutes

Butternut recipes

Butternut-potato gnocchi with herb pesto

1 hour 30 minutes

Chicken recipes

Lemony chicken herb stew with buttermilk dumplings

1 hour

Cabbage recipes

Spatchcocked chicken, cabbage and apple tray bake

1 hour

Dinners under

Pulled butter chicken penne

80 minutes

Masala hake with fragrant rice

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 T oil
1 onion, finely diced
1 yellow pepper, finely diced
75 g fresh masala paste
410 g can peeled and diced tomatoes
200 ml coconut milk
1 t sugar
sea salt, to taste
450 g freshly frozen hake medallions defrosted and halved
175 g green beans, split and sliced
350 g baby marrows

For the fragrant rice:

30 g rice
15 g coriander, roughly chopped
50 g flaked almonds, toasted

Method

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

Find more great value recipes here.

Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

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Masala hake with fragrant rice

Masala hake with fragrant rice

Ingredients

Method