TANDOORI HAKE, ALOO GOBI, MINT YOGHURT


Something Fishy going on this week on the fakeaway!

Not a traditional takeaway but a damn tasty Saturday night treat! It’s a simple recipe and theres even a Michelin star cooking tip from Rob on cooking your fish to perfection.

Check it out……


  • Cals
  • 483
  • Protein
  • 45g
  • Carbs
  • 51g
  • Fat
  • 11g per serving
  • 2 pieces of fresh hake (200g each)
  • 2 tbsp tandoori spice mix
  • 200g cauliflower fleurets
  • 200g potatoes (diced)
  • 10g madras curry powder
  • 10g garam masala
  • 50g onion diced
  • 30g fresh ginger (finely chopped)
  • 20g garlic crushed
  • 200g chopped tomatoes
  • 15g coriander chopped
  • 2 tbsp sunflower oil
  • 50g of spinach finely chopped
  • 1 tbsp dried mint
  • juice of 1/2 lemon
  • 4 tbsp 0% fat yoghurt
  • Start by par-boiling your potatoes in a pan of hot water for 5 minutes. Make sure theres a pinch of salt in there. When done drain and set aside.
  • Grab a plate and a j-cloth or pepper towel. Place the skin side of the fish on the cloth, sprinkle the other side with the tandoori mix and leave aside.
  • Grab a large pan and add half the oil, spices, onions, garlic and ginger and cook very gently for 6 minutes.
  • Add the cauliflower fleurets, potatoes and chopped tomatoes and simmer with the lid on for 20 minutes.
  • Season with salt and pepper.
  • Turn on your grill to a medium heat and warm a frying pan on the hob.
  • Drop in the oil, when the oil is hot add the skin side of the fish and cook for 5 minutes. After that time place the frying pan under the grill for 3 minutes to finish cooking the fish.
  • Finally mix the yoghurt, mint and lemon.
  • Serve in bowls, aloo gobi base, fish on top and sprinkle on the chopped spinach and drizzle on the yoghurt.

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