Rec cred: ruhana ebrahimPic cred: @mama_taught_me_well
Ingredients:1kg hake fillets/medallions2 onions (sliced)2 pieces taj (cinnamon sticks)3 elachie pods (cardamom)1 stem curry leaves (limrie)½ teaspoon jeeroo seeds (cumin)4 tablespoon oil
Marinade-2 tomatoes (liquidized)250ml Woolworth's double cream yoghurt1 teaspoon red masala1 teaspoon chilli powder1 teaspoon salt1 ½ teaspoon dhana jeeroo powder¼ teaspoon turmeric powder2 tablespoon Sun Dip imli (tamerine) sauce1 tablespoon lemon juice1 tablespoon ground garlic2 teaspoon Methi (Fenugreek) masala2 tablespoon chopped dhania (coriander)¼ teaspoon red food coloring powder
1. Wash and pat dry fish. 2. In a large frying pan, braise onions in oil with taj, elachie, jeeroo and curry leaves until lightly golden. 3. Remove from oil and place in marinade. 4. Mix marinade well, then coat fish in marinade. 5. Fry in same pan on either side until just done. 6. Place fish in an oven proof dish. 7. Pour remainder marinade into pan and cook down until thickened. 8. Pour over fish and place in oven under grill to redden. Serve with roghni naan and potato wedges.