Recipes Archive

Cheat recipes

Gluten-free lemon-and-almond cakes

15 minutes

Citrus recipes

Butternut and baby spinach with warm dressing

35 minutes

Afternoon tea

Easy curry tray bake

40 minutes

Hake masala with pea paratha

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

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

Method

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

Spinach lasagne

Chicken tikka wraps with avocado and curry mayo

Chakalaka pasta

Lemon-and-thyme bundt cake

Gran’s classic cottage pie

Sweet potato fritters with spicy peanut sauce

Nacho fried chicken

Gluten-free lemon-and-almond cakes

Lemon cornflake quiche

Banana flapjacks

Easy lemon pudding

Butternut and baby spinach with warm dressing

Rock buns

Easy curry tray bake

Hake masala with pea paratha

Hake masala with pea paratha

Ingredients

Method