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.
Wild-caught Hake with Korma-spiced Lentils & Tomato Chutney
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.
High protein
1/3 daily fibre
7 plants
Serving size
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, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, 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
Nutritional Information
Calories: 572
Protein: 52g
Carbs: 38g
Fat: 24g
Wild-caught Hake with Korma-spiced Lentils & Tomato Chutney
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.
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Cooking Instructions
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
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