What are the main ingredients in Cape Malay Hake & Chickpea Curry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Cape Malay Hake & Chickpea Curry

Name: Cape Malay Hake & Chickpea Curry
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

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

with whole wheat couscous & dried apricots

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

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

Photo of Cape Malay Hake & Chickpea Curry

Serves 1

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!

Line-caught Hake Fillet - 1
Onion - 1
Cape Malay Curry Paste - 10ml
Cooked Chopped Tomato - 100g
Chickpeas - 60g
Fresh Chilli - 1
Spinach - 20g
Dried Apricots - 10g
Whole Wheat Couscous - 75ml
Peas - 40g
Fresh Parsley - 4g

Download the Recipe

Serves 2

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!

Line-caught Hake Fillets - 2
Onion - 1
Cape Malay Curry Paste - 20ml
Cooked Chopped Tomato - 200g
Chickpeas - 120g
Fresh Chilli - 1
Spinach - 40g
Dried Apricots - 20g
Whole Wheat Couscous - 150ml
Peas - 80g
Fresh Parsley - 8g

Download the Recipe

Serves 3

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!

Line-caught Hake Fillets - 3
Onions - 2
Cape Malay Curry Paste - 30ml
Cooked Chopped Tomato - 300g
Chickpeas - 180g
Fresh Chillies - 2
Spinach - 60g
Dried Apricots - 30g
Whole Wheat Couscous - 225ml
Peas - 120g
Fresh Parsley - 12g

Download the Recipe

Serves 4

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!