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Less than 45 minutes
Serves 4

IMAGE CREDIT    Stylist: Anke Roux  Photographer: Michael le Grange

Comfort food in a jiffy.


  • 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.

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