Wild-caught Hake with Korma-spiced Lentils & Mint Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

160g green beans
2 hake fillets (skin off) (Fish)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
80g greek style yoghurt (Milk)
1 unwaxed lime
80g red split lentils

(red split lentils (100%))
1 tsp nigella seeds

(Nigella Seeds)
1 handful of fresh mint
1 onion
40g creamed coconut
40g baby spinach
3 tbsp korma paste (Mustard)

(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)

Allergens

Contains: Fish, Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	143Kcal	693Kcal
	600kJ	2899kJ
Fat	7.2g	35g
of which saturates	3.5g	17g
Carbohydrates	9g	42g
of which sugars	2.6g	13g
Protein	12g	57g
Salt	0.21g	1.0g
Fibre	3.6g	18g

Ingredients

160g green beans (use half)
80g red split lentils (use half)

(red split lentils (100%))
40g baby spinach (use half)
1 onion (use half)
1 unwaxed lime (use half)
40g creamed coconut (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
80g greek style yoghurt (use half) (Milk)
1 tsp nigella seeds (use half)

(Nigella Seeds)
1 handful of fresh mint (use half)
150g hake fillet (skin off) (Fish)
3 tbsp korma paste (use half) (Mustard)

(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)

Allergens

Contains: Fish, Milk, Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	143Kcal	693Kcal
	600kJ	2899kJ
Fat	7.2g	35g
of which saturates	3.5g	17g
Carbohydrates	9g	42g
of which sugars	2.6g	13g
Protein	12g	57g
Salt	0.21g	1.0g
Fibre	3.6g	18g

Back

High protein 1/3 daily fibre 6 plants

Wild-caught Hake with Korma-spiced Lentils & Mint Yoghurt

Prep time: 20 mins

Total time: 40 mins

Cuisine: Indian

Food group: Fish

Korma-spiced lentils, simmered with ginger and garlic, served with our refreshing mint yoghurt. It's the perfect base for the sustainably-sourced flaky hake, baked to perfection. Serve with nigella seed green beans for a fragrant crunch.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large saucepan, a medium frying pan, a sieve, a small bowl & a measuring jug

Soften the onion

Finely dice the onion
Heat the large saucepan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
Add the ginger & garlic paste and three-quarters of the korma paste. Cook for 1 min

Simmer the lentils

Stir in the creamed coconut and 450ml water (225ml for 1 person) until dissolved. Bring to the boil, then add the lentils and simmer for 22-25 mins, until the lentils are cooked and sauce has thickened

Meanwhile, make the mint yog

Pick the mint leaves from the stalks and finely chop (reserving a few leaves for garnish). Combine the mint and yoghurt in the small bowl. Season with salt, then set aside
Rinse the spinach. Trim and cut the green beans into thirds

Roast & fry

Place the hake onto the lined baking tray. Spread over the remaining korma paste, drizzle with 1/2 tsp oil and season with salt and pepper. Roast for 16 mins, until cooked through
Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until golden. Season with salt and pepper
Add 1 tbsp water (1/2 tbsp for 1 person) and steam for 2-3 mins, until soft. Sprinkle over the nigella seeds, toss to coat, then set aside and cover to keep warm

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Stir the spinach and the juice from half the lime through the lentils, until wilted. Season to taste, then share between bowls
Top with the hake, green beans and mint yoghurt
Scatter over the reserved mint leaves. Garnish with the remaining lime, cut into wedges