Fragrant hake pilaf

Comfort food in a jiffy.

Less than 30 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 1 Tbsp (15ml) vegetable oil + extra for frying
  • 1 tsp (5ml) yellow mustard seeds
  • 1 tsp (5ml) cumin seeds
  • Small handful dried curry leaves (optional)
  • 1 onion, finely diced
  • Salt and milled pepper
  • 1½ cups (375ml) uncooked basmati rice
  • 3 cups (750ml) water
  • ⅓ cup (50g) flour
  • 2-3 Tbsp (30-45ml) garam masala
  • 4 hake fillets


  • 1 cucumber, diced
  • 1 punnet (180g) PnP assorted tomatoes
  • Small handful each fresh coriander and mint, chopped

  • ½ cup (125ml) double cream plain yoghurt, for serving (optional)


  1. Heat oil in a pan and cook whole spices and curry leaves until they start to pop.
  2. Add onion and sauté until lightly browned. Season.
  3. Stir through rice and coat in spices.
  4. Add water and cook rice until tender. (Add a splash of water if liquid has evaporated and rice is not quite tender.) Set aside.
  5. Mix together flour and masala.
  6. Coat fish in flour mixture.
  7. Heat oil in a non-stick pan over medium-high heat and fry fish until golden and cooked through.
  8. Combine all sambal ingredients.
  9. Serve fish on rice and top with sambal and a drizzle of yoghurt, if you like.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

A chocolate celebration

It’s Rocky Road Day on 2 June and we’re celebrating!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Rocky road fudge

Loaded with chocolate, fluffy marshmallows and crispy nuts – the perfect combination of sweet and salty!

Lentil bolognaise

A meat-free alternative that still packs an umami punch, all thanks to good ol’ tomato paste.

Lamb shanks madras

This lamb curry pairs well with rotis, naan bread or chapatis. This spice mix can also be used on chicken or beef.