Ingredients

Method

• 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

Ingredients

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

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