Main Meals

Coconut curry hake with lentil-rice

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3 to 4
15 minutes
25 minutes
Wine/Spirit Pairing
Jordan The Real McCoy Riesling

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  • 400 g hake fillet
  • Sea salt, to taste
  • 1-2 T sunflower oil
  • 1 onion, very thinly sliced
  • 2 garlic cloves, crushed
  • 1 x 400 ml coconut milk can
  • 1 T Cape Malay spice mix
  • 125 ml fish stock
  • Coriander, a handful, roughly chopped
  • Desiccated coconut, for sprinkling
  • Chopped fresh red chillies, for serving
  • Sweet chutney, for serving
  • Sliced tomatoes and onion in vinegar, for serving
  • For the lentil-rice:
  • 200 g basmati rice
  • 50 g red lentils
  • 500 ml water
  • Salt, to taste

1. Slice the hake into 4 portions and season lightly with salt. Gently cook the onion in the oil until very soft, limp and pale golden. Stir in the garlic.

2. Skim off the cream on top of the coconut milk and stir into the onion and garlic, then add the spice mix. Stir, then add the fish. Cover and cook for 5 minutes.

3. Pour in 1 cup coconut milk (reserve the rest for the lentil-rice) and the stock. Cook for 5 minutes, or until the fish is white and opaque. Add the coriander and sprinkle with coconut. Serve with the lentil-rice, sauce, chilli, chutney and tomato and onion.

4. To make the lentil-rice, bring the rice, lentils, water and remaining coconut milk to a boil, then reduce the heat. Cover and cook for 15 minutes. Turn off the heat and allow to stand for 5 minutes. Fluff with a fork, adding salt to taste.

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Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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