Masala hake with fragrant rice
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
Sponsored
- TASTE
- 6
- Easy
- 10 minutes
- 30 minutes
- Buy Ingredients Here
Ingredients
- 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
Cooking Instructions
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
Find more great value recipes here.
Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl
Comments