Hake masala with pea paratha

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1 T ghee
3 shallots, finely chopped
1 t garlic, crushed
1 T ginger, crushed
1 T fresh turmeric, crushed
2 sprigs fresh curry leaves
2 red chillies, quartered
50 Woolworths tikka masala paste
2 cups Woolworths fish stock
450 g Woolworths frozen hake medallions, thawed
For the pea paratha:
4 T ghee
1 shallot, finely chopped
120 g frozen peas
1 T fresh ginger, crushed
1 t ground cumin
1 t ground coriander
360 g flour
salt, to taste
1–11⁄2 cups warm water

Cooking Instructions

1. Heat the ghee in a saucepan over a medium heat, add the shallots and cook until translucent. Add the garlic, ginger, turmeric, curry leaves and chillies and cook for a further 5 minutes. Add the masala paste and fry for a further 5 minutes.

2. Add the sh stock and reduce for 10 minutes. Add the hake medallions and poach over a medium heat until tender, about 10 minutes.

3. While the hake is poaching, make the paratha. Heat 2 T ghee in a large pan, add the shallot and sweat for 5 minutes. Add the peas, ginger and spices and fry for 5 minutes, or until fragrant. Blend to make a smooth filling.

4. Combine the flour, remaining ghee and a pinch of salt. Gradually add the water until a smooth soft dough has formed.

5. Divide the dough into 12 equal-sized portions, roll each portion out slightly and add 1 T filling. Cover the filling by bringing the dough around it. Place the portions on a floured surface and roll out to about 5 mm thick.

6. Dry fry for 2–3 minutes, or until fluffy and golden.

7. Serve the hake with the parathas

Find more curry recipes here