Hake curry with pumpkin pap and tadka
4
Easy
10 minutes
20 minutes
Spiced hake curry is served with creamy isijingi pumpkin pap and finished with a fragrant tadka of ghee, cinnamon, star anise, cardamom and mustard seeds. The warm spices add extra depth to the curry, while the pumpkin pap brings a soft, comforting sweetness. Finished with fresh coriander, it’s an easy, flavour-packed dinner that comes together in around 30 minutes.
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, to 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.
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