Hake Curry with Pumpkin Pap and Tadka

This easy heat-and-eat meal gets a flavourful upgrade with a quick homemade tadka. Start with Woolies comforting hake curry and serve it over soft isijingi pumpkin pap — then pour over ghee infused with whole spices for a final flourish. It’s the kind of deeply spiced, feel-good food you’ll come back to.

Tip: Let the aromatics sizzle in hot ghee just until fragrant – don’t let them burn. 
 

🔪Easy 
🍽️ 4 
🥣 10 minutes 
⏲️ 20 minutes

 

SHOP THE RECIPE

📌 Ingredients:

  • 800 g Woolworths Frozen Hake Curry
  • 500 g Woolworths Isijingi Pumpkin Pap
  • 2 T Woolworths Ghee
  • 1 Woolworths Cinnamon Quill
  • 1 Woolworths Star Anise
  • 1 t Woolworths Green Cardamom Seeds
  • 1 t Woolworths Mustard Seeds
  • Fresh Woolworths Coriander, for garnish

📌 Method:

1. Heat the frozen hake curry according to package instructions.

2. Microwave the isijingi pumpkin pap until piping hot.

3. In a small pan, melt the ghee. Add the cinnamon quill, star anise, cardamom seeds, and mustard seeds. Allow to toast for 1–2 minutes until fragrant.

4. Plate the pap and curry, then spoon the spiced ghee over the top. Garnish with fresh coriander.