eCook Meal
Sijnn’s Yellow Curry Hake
with roasted butternut, a side salad & a lime dressing
Say hello to spicy, creamy, zingy and simply sensational food! Crispy-skinned hake is covered with a spicy yellow curry sauce, which weaves together creamy coconut milk and yellow curry paste for a kick. This is sided with roasted butternut & a refreshing salad.
Serving guide
Choose your portion size.
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Rinse the green leaves. Cut the Lime into wedges. Cut the Cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated Ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 2-3 minutes (stirring occasionally). Add a squeeze of lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving.
HERE’S TO HAKE
Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SIMPLE SALAD
In a salad bowl, combine a squeeze of Lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the Cucumber half-moons, and the toasted almonds.
SATISFY YOUR TASTE BUDS
Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted Butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef!
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
PREP STEP
Rinse the green leaves. Cut the Lime into wedges. Cut the Cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated Ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 2-3 minutes (stirring occasionally). Add a squeeze of lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving.
HERE’S TO HAKE
Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SIMPLE SALAD
In a salad bowl, combine a squeeze of Lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the Cucumber half-moons, and the toasted almonds.
SATISFY YOUR TASTE BUDS
Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted Butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef!
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Rinse the green leaves. Cut the limes into wedges. Cut the Cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated Ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 4-5 minutes (stirring occasionally). Add a squeeze of lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving.
HERE’S TO HAKE
Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SIMPLE SALAD
In a salad bowl, combine a squeeze of Lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the Cucumber half-moons, and the toasted almonds.
SATISFY YOUR TASTE BUDS
Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted Butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef!
BEGIN WITH Butternut
Preheat the oven to 200°C. Spread out the Butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
PREP STEP
Rinse the green leaves. Cut the limes into wedges. Cut the Cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
HURRY WITH THE CURRY
Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated Ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 5-6 minutes (stirring occasionally). Add a squeeze of lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving.
HERE’S TO HAKE
Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan.
SIMPLE SALAD
In a salad bowl, combine a squeeze of Lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the Cucumber half-moons, and the toasted almonds.
SATISFY YOUR TASTE BUDS
Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted Butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R194.53
for 4 servings · R48.63 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
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Yellow Curry Paste needs 60 mlBlue Elephant Yellow Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sijnn’s Yellow Curry Hake?
The preparation time for Sijnn’s Yellow Curry Hake with roasted butternut, a side salad & a lime dressing is between 25 and 40 minutes.
What is the total time required to make Sijnn’s Yellow Curry Hake with roasted butternut, a side salad & a lime dressing?
The total time required to make Sijnn’s Yellow Curry Hake with roasted butternut, a side salad & a lime dressing is between 40 and 55 minutes.
How many servings does Sijnn’s Yellow Curry Hake provide?
4 servings
What are the main ingredients in Sijnn’s Yellow Curry Hake?
Almonds, Butternut, Coconut Milk, Cucumber, Fish, Ginger, Green Leaves, Lime, Line-caught Hake Fillets, Yellow Curry Paste
What is the nutritional information of Sijnn’s Yellow Curry Hake?
Calories: 501, Carbs: 41 grams, Fat: grams, Protein: 26.4 grams, Sugar: 8.8 grams, Salt: 795 grams
How do I prepare Sijnn’s Yellow Curry Hake?
SATISFY YOUR TASTE BUDS: Plate up the seared hake and spoon over the yellow curry sauce. Side with the roasted butternut and the tangy lime-dressed salad. Serve with any remaining lime wedges. Well done, Chef! PREP STEP: Rinse the green leaves. Cut the lime into wedges. Cut the cucumber into half-moons. Peel and grate the ginger. Roughly chop the almonds. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN WITH BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut half-moons on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). SIMPLE SALAD: In a salad bowl, combine a squeeze of lime juice, a drizzle of olive oil, a sweetener, and seasoning. Toss through the green leaves, the cucumber half-moons, and the toasted almonds. HERE’S TO HAKE: Return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan. HURRY WITH THE CURRY: Place a saucepan over medium heat with a drizzle of oil. When hot, fry the curry paste (to taste) and the grated ginger until fragrant, 2-3 minutes (shifting constantly). Add the coconut milk and simmer until thickened, 2-3 minutes (stirring occasionally). Add a squeeze of lime juice (to taste) and a sweetener. Cover and set aside. Reheat just before serving.
What should be prepared from my kitchen to make Sijnn’s Yellow Curry Hake?
Almonds, Butternut, Coconut Milk, Cucumber, Fish, Ginger, Green Leaves, Lime, Line-caught Hake Fillets, Yellow Curry Paste
How many calories does Sijnn’s Yellow Curry Hake have?
501 calories
How much fat content does Sijnn’s Yellow Curry Hake have?
grams