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Korma Baked Hake

Korma Baked Hake

with scallion mash and garlicky green beans

A classic recipe gets an exciting twist. The flaky hake in this recipe is coated with korma curry paste and drizzled with sweet chilli sauce for a hint of heat, while the creamy mash that accompanies is strewn with zingy sliced scallion.

Calorie Smart
Eat Me First
Total Time20 minutes
Cooking Time25 minutes


Serving amount

600 grams


250 grams


(Contains Fish)

1 sachet(s)

Korma Curry Paste

150 grams

Green Beans

1 unit(s)


2 unit(s)


1 sachet(s)

Cranberry Chutney

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)


Nutrition Values

Energy (kJ)1782 kJ
Energy (kcal)426 kcal
Fat5.5 g
of which saturates1.3 g
Carbohydrate67.9 g
of which sugars11.6 g
Dietary Fiber0 g
Protein30.4 g
Cholesterol0 mg
Salt1.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Potato Masher
Pan with Lid
Pot with Lid


Make the Mash
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
  • Once cooked, drain the potatoes in a colander and return to the pot, off the heat. Add a knob of butter and a splash of water or milk. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Bake the Fish
  • Coat the hake with the korma paste, salt and pepper and lay onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
  • When the oven is hot, bake the fish on the top shelf until cooked through, 10-15 mins.
  • Meanwhile, trim the green beans
  • Peel and grate the garlic (or use a garlic press).
  • Trim and thinly slice the scallion.
Fry the Beans
  • While the hake cooks, place a pan over medium-high heat with a drizzle of oil.
  • Once the pan is hot, add the green beans and fry until starting to char, 2-3 mins.
  • Stir in the garlic, lower the heat to medium and cook for 1 min.
  • Add a splash of water and immediately cover with a lid or some foil. Cook until the green beans are tender, 4-5 mins. Remove the pan from the heat.
  • Meanwhile, stir the scallion through the creamy mashed potato.
Finish and Serve
  • Divide the scallion mash between plates. 
  • Serve the korma baked hake and garlicky green beans alongside.
  • To finish, add a dollop of cranberry chutney alongside.
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