With intense aromas and complex flavours, this dish is an ode to my mom’s cooking. My cheeky take on Bombay potato features sweet potato in a rich curry sauce – taste it as you go, and give it loads of love! A divine match for luscious hake and beans drizzled in lemon caper butter.
Mpho’s Hake & Bombay Sweet Potato
Mpho’s Hake & Bombay Sweet Potato
with a garam masala tomato sauce & caper butter green beans
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bombay Spice Mix
- Capers
- Cooked Chopped Tomato
- Fish
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
TAKE IT AWAY, CHEF!
Preheat the oven to 180°C. Rinse the sweet potato and cut into bite-sized chunks. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until softened but not cooked through, shifting halfway. Remove from the oven on completion.
SNAPPY GREENS
Rinse the green beans, top and tail, and slice into thirds. Place a pan over a medium-high heat with a splash of water to cover the base. Once bubbling, simmer for 3-4 minutes until cooked al dente. Remove from the pan, drain if necessary, and set aside.
A TASTE OF BOMBAY
When the sweet potato has about 10 minutes remaining, place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 3-4 minutes until soft. Add in the spice mix, the grated ginger, ¾ of the sliced chilli (or to taste), and ½ of the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and simmer for 3-5 minutes until slightly reduced and thickened, stirring occasionally.
SAUCY POTATOES
When the bombay sauce has reduced, season with salt, pepper, and ½ tsp of a sweetener of choice. Add in the sweet potatoes and simmer for another 8-10 minutes until cooked through, stirring occasionally.
IN THE MEANTIME…
Wipe down the pan and return to a medium heat with a drizzle of oil and a generous knob of butter. Drain any liquid from the Capers. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake skin-side down for 2-4 minutes until crispy. Flip and add in the remaining garlic, the capers, the juice of 1 lemon wedge, the green beans, and ¾ of the chopped coriander. Fry for about 3 minutes until the hake is cooked through, gently stirring the other ingredients to combine. Remove the hake from the pan on completion.
EAT UP
Dish up the fragrant hake and green beans, and pour over the caper butter from the pan. Plate the spicy bombay sweet potatoes on the side. Garnish with a Lemon wedge, the remaining coriander, and the remaining chilli to taste. Utterly delicious!
TAKE IT AWAY, CHEF!
Preheat the oven to 180°C. Rinse the sweet potato and cut into bite-sized chunks. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until softened but not cooked through, shifting halfway. Remove from the oven on completion.
SNAPPY GREENS
Rinse the green beans, top and tail, and slice into thirds. Place a pan over a medium-high heat with a splash of water to cover the base. Once bubbling, simmer for 4-5 minutes until cooked al dente. Remove from the pan, drain if necessary, and set aside.
A TASTE OF BOMBAY
When the sweet potato has about 10 minutes remaining, place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-6 minutes until soft. Add in the spice mix, the grated ginger, ¾ of the sliced chilli (or to taste), and ½ of the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and simmer for 4-6 minutes until slightly reduced and thickened, stirring occasionally.
SAUCY POTATOES
When the bombay sauce has reduced, season with salt, pepper, and 1 tsp of a sweetener of choice. Add in the sweet potatoes and simmer for another 8-10 minutes until cooked through, stirring occasionally.
IN THE MEANTIME…
Wipe down the pan and return to a medium heat with a drizzle of oil and a generous knob of butter. Drain any liquid from the Capers. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake skin-side down for 2-4 minutes until crispy. Flip and add in the remaining garlic, the capers, the juice of 2 lemon wedges, the green beans, and ¾ of the chopped coriander. Fry for 3-4 minutes until the hake is cooked through, gently stirring the other ingredients to combine. Remove the hake from the pan on completion.
EAT UP
Dish up the fragrant hake and green beans, and pour over the caper butter from the pan. Plate the spicy bombay sweet potatoes on the side. Garnish with a Lemon wedge, the remaining coriander, and the remaining chilli to taste. Utterly delicious!
TAKE IT AWAY, CHEF!
Preheat the oven to 180°C. Rinse the sweet potato and cut into bite-sized chunks. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until softened but not cooked through, shifting halfway. Remove from the oven on completion.
SNAPPY GREENS
Rinse the green beans, top and tail, and slice into thirds. Place a pan over a medium-high heat with a splash of water to cover the base. Once bubbling, simmer for 4-5 minutes until cooked al dente. Remove from the pan, drain if necessary, and set aside.
A TASTE OF BOMBAY
When the sweet potato has about 10 minutes remaining, place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 4-6 minutes until soft. Add in the spice mix, the grated ginger, ¾ of the sliced chilli (or to taste), and ½ of the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and simmer for 4-6 minutes until slightly reduced and thickened, stirring occasionally.
SAUCY POTATOES
When the bombay sauce has reduced, season with salt, pepper, and 1 tsp of a sweetener of choice. Add in the sweet potatoes and simmer for another 8-10 minutes until cooked through, stirring occasionally.
IN THE MEANTIME…
Wipe down the pan and return to a medium heat with a drizzle of oil and a generous knob of butter. Drain any liquid from the Capers. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake skin-side down for 2-4 minutes until crispy. Flip and add in the remaining garlic, the capers, the juice of 2 lemon wedges, the green beans, and ¾ of the chopped coriander. Fry for 3-4 minutes until the hake is cooked through, gently stirring the other ingredients to combine. Remove the hake from the pan on completion.
EAT UP
Dish up the fragrant hake and green beans, and pour over the caper butter from the pan. Plate the spicy bombay sweet potatoes on the side. Garnish with a Lemon wedge, the remaining coriander, and the remaining chilli to taste. Utterly delicious!
TAKE IT AWAY, CHEF!
Preheat the oven to 180°C. Rinse the sweet potato and cut into bite-sized chunks. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until softened but not cooked through, shifting halfway. Remove from the oven on completion.
SNAPPY GREENS
Rinse the green beans, top and tail, and slice into thirds. Place a pan over a medium-high heat with a splash of water to cover the base. Once bubbling, simmer for 5-6 minutes until cooked al dente. Remove from the pan, drain if necessary, and set aside.
A TASTE OF BOMBAY
When the sweet potato has about 15 minutes remaining, place a pot over a medium heat with a drizzle of oil. When hot, fry the diced Onion for 6-8 minutes until soft. Add in the spice mix, the grated ginger, ¾ of the sliced chilli (or to taste), and ½ of the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and simmer for 6-10 minutes until slightly reduced and thickened, stirring occasionally.
SAUCY POTATOES
When the bombay sauce has reduced, season with salt, pepper, and 2 tsp of a sweetener of choice. Add in the sweet potatoes and simmer for another 10-12 minutes until cooked through, stirring occasionally.
IN THE MEANTIME…
Wipe down the pan and return to a medium heat with a drizzle of oil and a generous knob of butter. Drain any liquid from the Capers. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake skin-side down for 2-4 minutes until crispy. Flip and add in the remaining garlic, the capers, the juice of 1 lemon wedge, the green beans, and ¾ of the chopped coriander. Fry for about 3 minutes until the hake is cooked through, gently stirring the other ingredients to combine. Remove the hake from the pan on completion.
EAT UP
Dish up the fragrant hake and green beans, and pour over the caper butter from the pan. Plate the spicy bombay sweet potatoes on the side. Garnish with a Lemon wedge, the remaining coriander, and the remaining chilli to taste. Utterly delicious!
Frequently Asked Questions
What is the preparation time for Mpho’s Hake & Bombay Sweet Potato?
The preparation time for Mpho’s Hake & Bombay Sweet Potato with a garam masala tomato sauce & caper butter green beans is between 30 and 45 minutes.
What is the total time required to make Mpho’s Hake & Bombay Sweet Potato with a garam masala tomato sauce & caper butter green beans?
The total time required to make Mpho’s Hake & Bombay Sweet Potato with a garam masala tomato sauce & caper butter green beans is between 40 and 55 minutes.
How many servings does Mpho’s Hake & Bombay Sweet Potato provide?
4 servings
What are the main ingredients in Mpho’s Hake & Bombay Sweet Potato?
Bombay Spice Mix, Capers, Cooked Chopped Tomato, Fish, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Beans, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Sweet Potato
What is the nutritional information of Mpho’s Hake & Bombay Sweet Potato?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Mpho’s Hake & Bombay Sweet Potato?
SAUCY POTATOES: When the bombay sauce has reduced, season with salt, pepper, and 1 tsp of a sweetener of choice. Add in the sweet potatoes and simmer for another 8-10 minutes until cooked through, stirring occasionally. EAT UP: Dish up the fragrant hake and green beans, and pour over the caper butter from the pan. Plate the spicy bombay sweet potatoes on the side. Garnish with a lemon wedge, the remaining coriander, and the remaining chilli to taste. Utterly delicious! TAKE IT AWAY, CHEF!: Preheat the oven to 180°C. Rinse the sweet potato and cut into bite-sized chunks. Spread out on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until softened but not cooked through, shifting halfway. Remove from the oven on completion. A TASTE OF BOMBAY: When the sweet potato has about 10 minutes remaining, place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-6 minutes until soft. Add in the spice mix, the grated ginger, ¾ of the sliced chilli (or to taste), and ½ of the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato and simmer for 4-6 minutes until slightly reduced and thickened, stirring occasionally. SNAPPY GREENS: Rinse the green beans, top and tail, and slice into thirds. Place a pan over a medium-high heat with a splash of water to cover the base. Once bubbling, simmer for 4-5 minutes until cooked al dente. Remove from the pan, drain if necessary, and set aside. IN THE MEANTIME…: Wipe down the pan and return to a medium heat with a drizzle of oil and a generous knob of butter. Drain any liquid from the capers. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake skin-side down for 2-4 minutes until crispy. Flip and add in the remaining garlic, the capers, the juice of 2 lemon wedges, the green beans, and ¾ of the chopped coriander. Fry for 3-4 minutes until the hake is cooked through, gently stirring the other ingredients to combine. Remove the hake from the pan on completion.
What should be prepared from my kitchen to make Mpho’s Hake & Bombay Sweet Potato?
Bombay Spice Mix, Capers, Cooked Chopped Tomato, Fish, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Beans, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Sweet Potato
How many calories does Mpho’s Hake & Bombay Sweet Potato have?
calories
How much fat content does Mpho’s Hake & Bombay Sweet Potato have?
grams
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