What are the main ingredients in East Coast Curried Hake Tacos?

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

What is the nutritional information of East Coast Curried Hake Tacos?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare East Coast Curried Hake Tacos?

SPICE SPICE BABY: Wipe down the pan and return it to a medium heat. Add in ½ of the curry paste and fry for 1-2 minutes until fragrant, shifting continuously. On completion, place in a small bowl. Once cooled slightly, mix in the yoghurt. Loosen with water in 5ml increments until drizzling consistency and set aside for serving. LET'S SALSA: Once the beans and corn have cooled, add in the papaya, sliced spring onion, and sliced chilli to taste. Toss together with ½ of the chopped coriander and a generous squeeze of lime juice. Finish off with a dash of olive oil and some seasoning. Set aside for serving. TASTY TORTILLAS: Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out. SOMETHING FISHY: Place the remaining curry paste in a bowl and combine with a good drizzle of oil. Pat the hake dry with paper towel, cut into 2-3cm thick strips, and add to the bowl. Toss until fully coated. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake for 3-4 minutes until crispy and golden, turning as it colours. Remove from the pan on completion. OFF YOU GO!: Place a pan over a high heat with a drizzle of oil. When hot, fry the drained black beans and corn for 4-5 minutes until charred and crisped, shifting occasionally. On completion, place in a bowl and set aside to cool. FANTASTACO TACOS!: Lie the tortillas out flat and layer with shredded green leaves, papaya salsa, and flavourful hake slices. Drizzle with the spiced yoghurt and sprinkle over the remaining coriander. Toss together any remaining salsa, lettuce, and fresh chilli to taste, and serve on the side. And don’t forget that lime wedge… Great work, Chef!

What should be prepared from my kitchen to make East Coast Curried Hake Tacos?

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

East Coast Curried Hake Tacos

Tropical and brimming with Durban flavours, these tacos are one of a kind! Sweet, fresh papaya is the perfect accompaniment to the intensely flavoured curried hake. Spring onion, fresh chilli, lime and beautifully charred corn radiate from all directions, it’s the perfect dish!

East Coast Curried Hake Tacos

with charred corn and black bean salsa, papaya & curried yoghurt

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Corn
Double Cream Plain Yoghurt
Fish
Fresh Chilli
Fresh Chillies
Fresh Coriander
Green Leaves
Lime
Limes
Line-caught Hake Fillet
Line-caught Hake Fillets
Papaya Chunks
Soft Shell Corn Tortillas
Spice & All Things Nice Cape Malay Curry Paste
Spice and All Things Nice Cape Malay Curry Paste
Spring Onion
Spring Onions

From your kitchen:

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

Serves 1

OFF YOU GO!
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained black beans and corn for 3-4 minutes until charred and crisped, shifting occasionally. On completion, place in a bowl and set aside to cool.
SPICE SPICE BABY
Wipe down the pan and return it to a medium heat. Add in ½ of the curry paste and fry for 1-2 minutes until fragrant, shifting continuously. On completion, place in a small bowl. Once cooled slightly, mix in the yoghurt. Loosen with water in 5ml increments until drizzling consistency and set aside for serving.
LET'S SALSA
Once the beans and corn have cooled, add in the papaya, sliced spring onion, and sliced chilli to taste. Toss together with ½ of the chopped coriander and a generous squeeze of lime juice. Finish off with a dash of olive oil and some seasoning. Set aside for serving.
TASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
SOMETHING FISHY
Place the remaining curry paste in a bowl and combine with a good drizzle of oil. Pat the hake dry with paper towel, cut into 2-3cm thick strips, and add to the bowl. Toss until fully coated. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake for 3-4 minutes until crispy and golden, turning as it colours. Remove from the pan on completion.
FANTASTACO TACOS!
Lie the tortillas out flat and layer with shredded green leaves, papaya salsa, and flavourful hake slices. Drizzle with the spiced yoghurt and sprinkle over the remaining coriander. Toss together any remaining salsa, lettuce, and fresh chilli to taste, and serve on the side. And don’t forget that lime wedge… Great work, Chef!

Black Beans - 60g
Corn - 50g
Spice and All Things Nice Cape Malay Curry Paste - 15ml
Double Cream Plain Yoghurt - 30ml
Papaya Chunks - 100g
Spring Onion - 1
Fresh Chilli - 1
Fresh Coriander - 4g
Lime - 1
Soft Shell Corn Tortillas - 2
Line-caught Hake Fillet - 1
Green Leaves - 40g

Download the Recipe

Serves 2

OFF YOU GO!
Place a pan over a high heat with a drizzle of oil. When hot, fry the drained black beans and corn for 4-5 minutes until charred and crisped, shifting occasionally. On completion, place in a bowl and set aside to cool.
SPICE SPICE BABY
Wipe down the pan and return it to a medium heat. Add in ½ of the curry paste and fry for 1-2 minutes until fragrant, shifting continuously. On completion, place in a small bowl. Once cooled slightly, mix in the yoghurt. Loosen with water in 5ml increments until drizzling consistency and set aside for serving.
LET'S SALSA
Once the beans and corn have cooled, add in the papaya, sliced spring onion, and sliced chilli to taste. Toss together with ½ of the chopped coriander and a generous squeeze of lime juice. Finish off with a dash of olive oil and some seasoning. Set aside for serving.
TASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
SOMETHING FISHY
Place the remaining curry paste in a bowl and combine with a good drizzle of oil. Pat the hake dry with paper towel, cut into 2-3cm thick strips, and add to the bowl. Toss until fully coated. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake for 3-4 minutes until crispy and golden, turning as it colours. Remove from the pan on completion.
FANTASTACO TACOS!
Lie the tortillas out flat and layer with shredded green leaves, papaya salsa, and flavourful hake slices. Drizzle with the spiced yoghurt and sprinkle over the remaining coriander. Toss together any remaining salsa, lettuce, and fresh chilli to taste, and serve on the side. And don’t forget that lime wedge… Great work, Chef!

Black Beans - 120g
Corn - 100g
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Double Cream Plain Yoghurt - 65ml
Papaya Chunks - 200g
Spring Onions - 2
Fresh Chilli - 1
Fresh Coriander - 8g
Lime - 1
Soft Shell Corn Tortillas - 4
Line-caught Hake Fillets - 2
Green Leaves - 80g

Download the Recipe

Serves 3

OFF YOU GO!
Place a large pan over a high heat with a drizzle of oil. When hot, fry the drained black beans and corn for 4-5 minutes until charred and crisped, shifting occasionally. On completion, place in a bowl and set aside to cool.
SPICE SPICE BABY
Wipe down the pan and return it to a medium heat. Add in ½ of the curry paste and fry for 1-2 minutes until fragrant, shifting continuously. On completion, place in a small bowl. Once cooled slightly, mix in the yoghurt. Loosen with water in 5ml increments until drizzling consistency and set aside for serving.
LET'S SALSA
Once the beans and corn have cooled, add in the papaya, sliced spring onion, and sliced chilli to taste. Toss together with ½ of the chopped coriander and a generous squeeze of lime juice. Finish off with a dash of olive oil and some seasoning. Set aside for serving.
TASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
SOMETHING FISHY
Place the remaining curry paste in a large bowl and combine with a good drizzle of oil. Pat the hake dry with paper towel, cut into 2-3cm thick strips, and add to the bowl. Toss until fully coated. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake for 3-4 minutes until crispy and golden, turning as it colours. Remove from the pan on completion.
FANTASTACO TACOS!
Lie the tortillas out flat and layer with shredded green leaves, papaya salsa, and flavourful hake slices. Drizzle with the spiced yoghurt and sprinkle over the remaining coriander. Toss together any remaining salsa, lettuce, and fresh chilli to taste, and serve on the side. And don’t forget that lime wedge… Great work, Chef!

Black Beans - 180g
Corn - 150g
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Double Cream Plain Yoghurt - 85ml
Papaya Chunks - 300g
Spring Onions - 3
Fresh Chillies - 2
Fresh Coriander - 12g
Limes - 2
Soft Shell Corn Tortillas - 6
Line-caught Hake Fillets - 3
Green Leaves - 120g

Download the Recipe

Serves 4

OFF YOU GO!
Place a large pan over a high heat with a drizzle of oil. When hot, fry the drained black beans and corn for 4-5 minutes until charred and crisped, shifting occasionally. On completion, place in a bowl and set aside to cool.
SPICE SPICE BABY
Wipe down the pan and return it to a medium heat. Add in ½ of the curry paste and fry for 1-2 minutes until fragrant, shifting continuously. On completion, place in a small bowl. Once cooled slightly, mix in the yoghurt. Loosen with water in 5ml increments until drizzling consistency and set aside for serving.
LET'S SALSA
Once the beans and corn have cooled, add in the papaya, sliced spring onion, and sliced chilli to taste. Toss together with ½ of the chopped coriander and a generous squeeze of lime juice. Finish off with a dash of olive oil and some seasoning. Set aside for serving.
TASTY TORTILLAS
Place the tortillas on a microwavable plate and sprinkle with droplets of water. Heat in the microwave for 30 seconds. (If you don’t have a microwave, you can skip this step – it helps to get the perfect texture, but isn’t essential!) Wipe down the pan and return it to a medium heat. When hot, dry toast the tortillas for 15 seconds per side until warmed through and lightly crisped. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel as you go to stop them from getting cold or drying out.
SOMETHING FISHY
Place the remaining curry paste in a large bowl and combine with a good drizzle of oil. Pat the hake dry with paper towel, cut into 2-3cm thick strips, and add to the bowl. Toss until fully coated. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake for 3-4 minutes until crispy and golden, turning as it colours. Remove from the pan on completion.
FANTASTACO TACOS!
Lie the tortillas out flat and layer with shredded green leaves, papaya salsa, and flavourful hake slices. Drizzle with the spiced yoghurt and sprinkle over the remaining coriander. Toss together any remaining salsa, lettuce, and fresh chilli to taste, and serve on the side. And don’t forget that lime wedge… Great work, Chef!