Hake masala with pea paratha

Hake masala with pea paratha

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  • 4
  • Easy
  • Pescatarian
  • 20 minutes
  • 45 minutes


  • 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 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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