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
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
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for East Coast Curried Hake Tacos?
The preparation time for East Coast Curried Hake Tacos with charred corn and black bean salsa, papaya & curried yoghurt is between 20 and 35 minutes.
What is the total time required to make East Coast Curried Hake Tacos with charred corn and black bean salsa, papaya & curried yoghurt?
The total time required to make East Coast Curried Hake Tacos with charred corn and black bean salsa, papaya & curried yoghurt is between 25 and 40 minutes.
How many servings does East Coast Curried Hake Tacos provide?
4 servings
What are the main ingredients in East Coast Curried Hake Tacos?
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
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?
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
How many calories does East Coast Curried Hake Tacos have?
calories
How much fat content does East Coast Curried Hake Tacos have?
grams
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