What are the main ingredients in Hake, Aubs & Curried Yoghurt?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Hake, Aubs & Curried Yoghurt?

Calories: 421, Carbs: 38 grams, Fat: grams, Protein: 33.4 grams, Sugar: 20.3 grams, Salt: 215 grams

How do I prepare Hake, Aubs & Curried Yoghurt?

ROASTED: Preheat the oven to 220°C. Spread out the aubergine chunks and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway. TOASTED: Using a pestle and mortar or the back of a sturdy knife, finely crush the whole spices. Alternatively, roughly chop. Place a pan over medium heat. When hot, dry toast the crushed spices for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl with a drizzle of oil and seasoning. Pat the hake fillets dry with paper towel. Use your fingers to rub the crushed spice mixture into the flesh-side of the hake fillets. CURRIED: In a small bowl, combine the yoghurt, the turmeric, the curry powder, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside. FINISHING: When the roast has 5-8 minutes remaining, scatter the sultanas and the flaked almonds over the roast and roast for the remaining time. On completion, remove from the oven and drizzle over the lemon juice (to taste). FRYING: Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion. EATING!: Plate up the roasted aubergine & onions. Serve the succulent spiced hake alongside and drizzle over the curried yoghurt. Garnish with the chopped parsley and there you have it!

What should be prepared from my kitchen to make Hake, Aubs & Curried Yoghurt?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Hake, Aubs & Curried Yoghurt

Name: Hake, Aubs & Curried Yoghurt
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

This dish takes one’s palate on a flavour journey – from the fresh turmeric & curried yoghurt, the toasted whole spice-coated hake, to the oven roasted smoky aubergine & onion medley with pops of sweet sultanas and crunchy flaked almonds. Enjoy the ride, Chef!

Hake, Aubs & Curried Yoghurt

with flaked almonds, sultanas & fresh parsley

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Fish
Flaked Almonds
Fresh Parsley
Golden Sultanas
Greek Yoghurt
Lemon Juice
Line-caught Hake Fillet
Line-caught Hake Fillets
Medium Curry Powder
Onion
Onions
Turmeric
Whole Spices

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROASTED
Preheat the oven to 220°C. Spread out the aubergine chunks and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
TOASTED
Using a pestle and mortar or the back of a sturdy knife, finely crush the whole spices. Alternatively, roughly chop. Place a pan over medium heat. When hot, dry toast the crushed spices for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl with a drizzle of oil and seasoning. Pat the hake fillet dry with paper towel. Use your fingers to rub the crushed spice mixture into the flesh-side of the hake fillet.
CURRIED
In a small bowl, combine the yoghurt, the turmeric, the curry powder, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside.
FINISHING
When the roast has 5-8 minutes remaining, scatter the sultanas and the flaked almonds over the roast and roast for the remaining time. On completion, remove from the oven and drizzle over the lemon juice (to taste).
FRYING
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion.
EATING!
Plate up the roasted aubergine & onions. Serve the succulent spiced hake alongside and drizzle over the curried yoghurt. Garnish with the chopped parsley and there you have it!

Aubergine - 250g
Onion - 1
Whole Spices - 5ml
Line-caught Hake Fillet - 1
Greek Yoghurt - 50ml
Turmeric - 2,5ml
Medium Curry Powder - 5ml
Golden Sultanas - 10g
Flaked Almonds - 15g
Lemon Juice - 10ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

ROASTED
Preheat the oven to 220°C. Spread out the aubergine chunks and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
TOASTED
Using a pestle and mortar or the back of a sturdy knife, finely crush the whole spices. Alternatively, roughly chop. Place a pan over medium heat. When hot, dry toast the crushed spices for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl with a drizzle of oil and seasoning. Pat the hake fillets dry with paper towel. Use your fingers to rub the crushed spice mixture into the flesh-side of the hake fillets.
CURRIED
In a small bowl, combine the yoghurt, the turmeric, the curry powder, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside.
FINISHING
When the roast has 5-8 minutes remaining, scatter the sultanas and the flaked almonds over the roast and roast for the remaining time. On completion, remove from the oven and drizzle over the lemon juice (to taste).
FRYING
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion.
EATING!
Plate up the roasted aubergine & onions. Serve the succulent spiced hake alongside and drizzle over the curried yoghurt. Garnish with the chopped parsley and there you have it!

Aubergine - 500g
Onion - 1
Whole Spices - 10ml
Line-caught Hake Fillets - 2
Greek Yoghurt - 100ml
Turmeric - 5ml
Medium Curry Powder - 10ml
Golden Sultanas - 20g
Flaked Almonds - 30g
Lemon Juice - 20ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

ROASTED
Preheat the oven to 220°C. Spread out the aubergine chunks and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
TOASTED
Using a pestle and mortar or the back of a sturdy knife, finely crush the whole spices. Alternatively, roughly chop. Place a pan over medium heat. When hot, dry toast the crushed spices for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl with a drizzle of oil and seasoning. Pat the hake fillets dry with paper towel. Use your fingers to rub the crushed spice mixture into the flesh-side of the hake fillets.
CURRIED
In a small bowl, combine the yoghurt, the turmeric, the curry powder, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside.
FINISHING
When the roast has 5-8 minutes remaining, scatter the sultanas and the flaked almonds over the roast and roast for the remaining time. On completion, remove from the oven and drizzle over the lemon juice (to taste).
FRYING
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion.
EATING!
Plate up the roasted aubergine & onions. Serve the succulent spiced hake alongside and drizzle over the curried yoghurt. Garnish with the chopped parsley and there you have it!

Aubergine - 750g
Onions - 2
Whole Spices - 15ml
Line-caught Hake Fillets - 3
Greek Yoghurt - 150ml
Turmeric - 7,5ml
Medium Curry Powder - 15ml
Golden Sultanas - 30g
Flaked Almonds - 45g
Lemon Juice - 30ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

ROASTED
Preheat the oven to 220°C. Spread out the aubergine chunks and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until softened, shifting halfway.
TOASTED
Using a pestle and mortar or the back of a sturdy knife, finely crush the whole spices. Alternatively, roughly chop. Place a pan over medium heat. When hot, dry toast the crushed spices for 1-2 minutes until fragrant, shifting constantly. Remove from the pan and place in a bowl with a drizzle of oil and seasoning. Pat the hake fillets dry with paper towel. Use your fingers to rub the crushed spice mixture into the flesh-side of the hake fillets.
CURRIED
In a small bowl, combine the yoghurt, the turmeric, the curry powder, and seasoning. Add water in 5ml increments until a drizzling consistency. Set aside.
FINISHING
When the roast has 5-8 minutes remaining, scatter the sultanas and the flaked almonds over the roast and roast for the remaining time. On completion, remove from the oven and drizzle over the lemon juice (to taste).
FRYING
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. Remove from the pan on completion.
EATING!
Plate up the roasted aubergine & onions. Serve the succulent spiced hake alongside and drizzle over the curried yoghurt. Garnish with the chopped parsley and there you have it!