The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
2 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
-
160g brown rice(brown rice (100%))
- 1 chilli
- 4 hake fillets (skin off) (Fish)
-
2 tbsp tikka paste (Mustard)(Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp desiccated coconut
- 300g peas
- 1 unwaxed lemon
- 2 tsp black mustard seeds (Mustard)
- 2 handful of fresh coriander
- 160g green beans
-
4 tbsp chickpea flour(chickpea flour (100%))
Allergens
Contains:
Fish, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 162Kcal | 627Kcal |
| 676kJ | 2622kJ | |
| Fat | 6.2g | 24g |
| of which saturates | 1.4g | 5.3g |
| Carbohydrates | 13g | 51g |
| of which sugars | 1.2g | 4.8g |
| Protein | 13g | 51g |
| Salt | 0.15g | 0.57g |
| Fibre | 3.2g | 12g |
High protein
1/3 daily fibre
6 plants
Low sat fat
Curried Hake, Lemon Rice & Coconut Salsa
Trust us – this crispy, curried hake is your new favourite dinner. Dished up with a bright and citrussy lemon rice. Add a green chilli and coconut salsa on the side – and your dinner table turns into a flavour-packed party! Healthy and extraordinarily delicious.
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Trim and quarter the green beans. Add the peas and green beans to the rice in the final 2-3 mins, until cooked, then drain all together.
- Cut each hake fillet into 3-4 pieces. Add the chickpea flour to a large bowl, then add the tikka paste, half the curry powder and 80ml of water. Season with sea salt and black pepper, add the fish, then toss gently to coat the fish evenly.
- Make the coconut salsa; add the coconut to a small mixing bowl with 2 tbsp boiling water and leave to soak. Meanwhile, roughly chop the coriander and finely dice the chilli (to taste). Add the coriander and diced chilli to the coconut, along with the juice from half the lemon, and 1 tsp olive oil. Season with sea salt and black pepper, then mix well.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Cook the hake for 6-8 mins, turning once, until cooked, golden and crispy.
- Once the rice and veg is cooked and drained, set aside and return the empty saucepan to medium-high heat. Add 1 tsp oil, the mustard seeds, ginger & garlic paste and remaining curry powder. Cook for 30 seconds, then return the rice and veg to the pan. Season with sea salt, black pepper and the remaining lemon juice (to taste) and mix well.
- Serve the rice and veg, topped with the curried hake and coconut salsa.
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