5-6 medium hake fillets, cut into pieces 1 onion, chopped 4 tomatoes Elachi (cardomom), lavang (cloves), taj (cinnamon stick), peppercorns ghee (Clarified butter)/oil 1-2 tablespoons fish masala 1 teaspoon salt 1 teaspoon fine red chillies 1 teaspoon dhana Jeeru (Cumin) ¼ teaspoon arad (Turmeric) ½ teaspoon cayenne pepper ½ teaspoon garlic flakes ½ teaspoon Robertsons fish spice 1 tablespoon lemon juice Some limry (curry leaves) 2 teaspoons red aamli, mixed in a little water and strained 1 sachet tomato paste 1 can coconut milk Chopped dhania (coriander)
SPICED RICE: 3-4 cups Tastic rice (you can use Basmati also) Salt to taste 2 carrots, grated ½ green pepper, chopped 1-2 teaspoons Robertsons rice spice
Wash fish and pat dry with paper towel and set aside. Make onion vagaar in ghee (Clarified butter)/oil. Blanch tomatoes in a dish of boiling water for about 10 minutes until skins start to loosen, then peel and chop. Liquidise onion and tomatoes together until smooth. Add into a pot with all the ingredients except the coconut milk. Let cook on low. Add the fish and some water and cook on medium heat until the fish is done. Lastly add the coconut milk and bring to a boil until slightly thickened. Garnish with dhania (coriander).
SPICED RICE: Parboil rice in salted water, strain and set aside. Saute carrots and peppers in ghee (Clarified butter) with a little salt and the rice spice until softened. Add the rice and a bit of water and let steam until done. Serve with fish curry, pappar and salad.