Ingredients: 1 box hake medallions/ fillet 1 tablespoon red ginger garlic masala 1 teaspoon dhana Jeeru (Cumin) 1 teaspoon salt 1 tablespoon crushed garlic 1 tablespoon lemon juice 250ml double thick yoghurt Chopped dhania (coriander)
1. Marinate fish and leave in fridge for 2 hrs. 2. Fry in shallow oil on medium hear and place in oven proof dish. 3. Drain oil from pan and cook remainder of marinade. 4. Pour onto fish and grill just before serving. 5. I served with micro herb chicpea salad, roasted discs of beetroot and butternut, which I also made into a puree.