Wild-caught Hake with Korma-spiced Lentils & Tomato Chutney

Serving size

1 person 2 people 4 people

Ingredients

240g green beans
1 handful of fresh coriander
1 tbsp apple cider vinegar
1 onion
200g baby tomatoes
160g red split lentils

(red split lentils (100%))
40g creamed coconut
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
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)
25g honey
4 hake fillets (skin off) (Fish)
1 tsp nigella seeds

(Nigella Seeds)

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	146Kcal	572Kcal
	611kJ	2391kJ
Fat	6.1g	24g
of which saturates	2.2g	8.6g
Carbohydrates	10g	38g
of which sugars	3.1g	12g
Protein	13g	52g
Salt	0.18g	0.69g
Fibre	3.8g	15g

Back

High protein 1/3 daily fibre 7 plants

Wild-caught Hake with Korma-spiced Lentils & Tomato Chutney

Prep time: 15 mins

Total time: 35 mins

Cuisine: Indian

Food group: Fish

Korma-spiced lentils, simmered with coriander and coconut yoghurt, are the perfect base for sustainably-sourced flaky hake. Bake ‘em together and garnish with your homemade tomato chutney and spiced cucumber. Comfort in a bowl.

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 measuring jug & a small saucepan

Get started

Finely slice the onion
Heat a large saucepan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 5-7 mins, stirring occasionally, until softened
Add the garlic & ginger paste, curry powder and three-quarters of the korma paste. Cook for 1 min

Simmer the lentils

Stir in the creamed coconut and 800ml hot water. Bring to the boil, then add the lentils and simmer for 22-25 mins, until the lentils are cooked and the sauce has thickened

Meanwhile, make the chutney

Roughly chop the tomatoes into small pieces
Place the small saucepan on medium heat. Once hot, add the tomatoes, honey, vinegar, and three-quarters of the nigella seeds
Season with salt and simmer for 15-20 mins, until thickened into a chutney

Roast the fish & Green beans

Trim the green beans
Meanwhile, place the hake onto the lined baking tray. Spread over the remaining korma paste, drizzle with 1 tbsp oil and season with salt and pepper. Roast for 16 mins, until cooked through
After 8 mins, add the green beans to the tray, drizzled with 1 tsp oil and seasoned with salt and pepper
Roughly chop the coriander and stir half into the lentils. Taste and season if needed

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Serve the lentils into bowls, topped with the hake, chutney and green beans. Garnish with the remaining coriander and nigella seeds