Warm up your belly with this comforting Cape Malay hake & chickpea curry, packed with onion, peas, and spinach. Served over fluffy couscous and garnished with dried apricots and fresh parsley, you’ll be “mmmmm”ing with every bite!
Cape Malay Hake & Chickpea Curry
Cape Malay Hake & Chickpea Curry
with whole wheat couscous & dried apricots
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Cape Malay Curry Paste
- Chickpeas
- Cooked Chopped Tomato
- Dried Apricots
- Fish
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Peas
- Spinach
- Whole Wheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
CRISPY HAKE
Boil a full kettle. Pat the hake dry with paper towel and season. Place a pot over a medium high heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 3-4 minutes until crispy. Remove from the pot on completion.
CURRY ON
Return the pot to a medium heat. When hot, add the diced onion and fry for 3-4 minutes, until soft, shifting occasionally. Add the curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomato, the drained Chickpeas, and the browned hake. Gently mix until fully combined and leave to simmer for 5-6 minutes, stirring occasionally. If the curry reduces too quickly, add a splash of water.
COUSCOUS, WHY NOT?
While the curry is simmering, deseed and roughly slice the chilli. Rinse the Spinach and roughly chop the dried apricots. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
FINAL TOUCHES
When the curry has 2-3 minutes remaining, add the Peas and ½ the rinsed Spinach. Mix until the spinach is wilted. On completion, the curry should be slightly reduced and the hake should be cooked through. Season with salt, pepper, and a sweetener of choice (to taste).
CAPE MALAY CURRY TIME!
Make a bed of the fluffy couscous and the hake curry. Side with the remaining Spinach and sprinkle over the picked parsley. Garnish with the chopped apricots and the sliced chilli (to taste). Well done, Chef!
CRISPY HAKE
Boil a full kettle. Pat the hake dry with paper towel and season. Place a pot over a medium high heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 3-4 minutes until crispy. Remove from the pot on completion.
CURRY ON
Return the pot to a medium heat. When hot, add the diced onion and fry for 3-4 minutes, until soft, shifting occasionally. Add the curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomato, the drained Chickpeas, and the browned hake. Gently mix until fully combined and leave to simmer for 6-7 minutes, stirring occasionally. If the curry reduces too quickly, add a splash of water.
COUSCOUS, WHY NOT?
While the curry is simmering, deseed and roughly slice the chilli. Rinse the Spinach and roughly chop the dried apricots. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
FINAL TOUCHES
When the curry has 2-3 minutes remaining, add the Peas and ½ the rinsed Spinach. Mix until the spinach is wilted. On completion, the curry should be slightly reduced and the hake should be cooked through. Season with salt, pepper, and a sweetener of choice (to taste).
CAPE MALAY CURRY TIME!
Make a bed of the fluffy couscous and the hake curry. Side with the remaining Spinach and sprinkle over the picked parsley. Garnish with the chopped apricots and the sliced chilli (to taste). Well done, Chef!
CRISPY HAKE
Boil a full kettle. Pat the hake dry with paper towel and season. Place a pot over a medium high heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 3-4 minutes until crispy. You may need to do this step in batches. Remove from the pot on completion.
CURRY ON
Return the pot to a medium heat. When hot, add the diced onion and fry for 4-6 minutes, until soft, shifting occasionally. Add the curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomato, the drained Chickpeas, and the browned hake. Gently mix until fully combined and leave to simmer for 6-7 minutes, stirring occasionally. If the curry reduces too quickly, add a splash of water.
COUSCOUS, WHY NOT?
While the curry is simmering, deseed and roughly slice the chilli. Rinse the Spinach and roughly chop the dried apricots. Using a shallow bowl, submerge the couscous in 325ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
FINAL TOUCHES
When the curry has 2-3 minutes remaining, add the Peas and ½ the rinsed Spinach. Mix until the spinach is wilted. On completion, the curry should be slightly reduced and the hake should be cooked through. Season with salt, pepper, and a sweetener of choice (to taste).
CAPE MALAY CURRY TIME!
Make a bed of the fluffy couscous and the hake curry. Side with the remaining Spinach and sprinkle over the picked parsley. Garnish with the chopped apricots and the sliced chilli (to taste). Well done, Chef!
CRISPY HAKE
Boil a full kettle. Pat the hake dry with paper towel and season. Place a pot over a medium high heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 3-4 minutes until crispy. You may need to do this step in batches. Remove from the pot on completion.
CURRY ON
Return the pot to a medium heat. When hot, add the diced onion and fry for 4-6 minutes, until soft, shifting occasionally. Add the curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomato, the drained Chickpeas, and the browned hake. Gently mix until fully combined and leave to simmer for 7-8 minutes, stirring occasionally. If the curry reduces too quickly, add a splash of water.
COUSCOUS, WHY NOT?
While the curry is simmering, deseed and roughly slice the chilli. Rinse the Spinach and roughly chop the dried apricots. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
FINAL TOUCHES
When the curry has 2-3 minutes remaining, add the Peas and ½ the rinsed Spinach. Mix until the spinach is wilted. On completion, the curry should be slightly reduced and the hake should be cooked through. Season with salt, pepper, and a sweetener of choice (to taste).
CAPE MALAY CURRY TIME!
Make a bed of the fluffy couscous and the hake curry. Side with the remaining Spinach and sprinkle over the picked parsley. Garnish with the chopped apricots and the sliced chilli (to taste). Well done, Chef!
Frequently Asked Questions
What is the preparation time for Cape Malay Hake & Chickpea Curry?
The preparation time for Cape Malay Hake & Chickpea Curry with whole wheat couscous & dried apricots is between 10 and 25 minutes.
What is the total time required to make Cape Malay Hake & Chickpea Curry with whole wheat couscous & dried apricots?
The total time required to make Cape Malay Hake & Chickpea Curry with whole wheat couscous & dried apricots is between 25 and 30 minutes.
How many servings does Cape Malay Hake & Chickpea Curry provide?
4 servings
What are the main ingredients in Cape Malay Hake & Chickpea Curry?
Cape Malay Curry Paste, Chickpeas, Cooked Chopped Tomato, Dried Apricots, Fish, Fresh Chilli, Fresh Chillies, Fresh Parsley, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Peas, Spinach, Whole Wheat Couscous
What is the nutritional information of Cape Malay Hake & Chickpea Curry?
Calories: 586, Carbs: 79 grams, Fat: grams, Protein: 41.6 grams, Sugar: 19.9 grams, Salt: 596 grams
How do I prepare Cape Malay Hake & Chickpea Curry?
CRISPY HAKE: Boil a full kettle. Pat the hake dry with paper towel and season. Place a pot over a medium high heat with a drizzle of oil. When hot, add the hake, skin-side down, and fry for 3-4 minutes until crispy. Remove from the pot on completion. CURRY ON: Return the pot to a medium heat. When hot, add the diced onion and fry for 3-4 minutes, until soft, shifting occasionally. Add the curry paste (to taste) and fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomato, the drained chickpeas, and the browned hake. Gently mix until fully combined and leave to simmer for 6-7 minutes, stirring occasionally. If the curry reduces too quickly, add a splash of water. COUSCOUS, WHY NOT?: While the curry is simmering, deseed and roughly slice the chilli. Rinse the spinach and roughly chop the dried apricots. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. FINAL TOUCHES: When the curry has 2-3 minutes remaining, add the peas and ½ the rinsed spinach. Mix until the spinach is wilted. On completion, the curry should be slightly reduced and the hake should be cooked through. Season with salt, pepper, and a sweetener of choice (to taste). CAPE MALAY CURRY TIME!: Make a bed of the fluffy couscous and the hake curry. Side with the remaining spinach and sprinkle over the picked parsley. Garnish with the chopped apricots and the sliced chilli (to taste). Well done, Chef!
What should be prepared from my kitchen to make Cape Malay Hake & Chickpea Curry?
Cape Malay Curry Paste, Chickpeas, Cooked Chopped Tomato, Dried Apricots, Fish, Fresh Chilli, Fresh Chillies, Fresh Parsley, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Peas, Spinach, Whole Wheat Couscous
How many calories does Cape Malay Hake & Chickpea Curry have?
586 calories
How much fat content does Cape Malay Hake & Chickpea Curry have?
grams
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