Rec and pic cred: ruhana ebrahim
1kg hake fillets/medallions
2 onions (sliced)
2 pieces taj
3 Elachi (cardomom) pods
1 stem curry leaves
1⁄2 teaspoon Jeeru (Cumin) seeds
4 tablespoon oil
2 tomatoes (liquidized)
250ml Woolworth's double cream yoghurt
1 teaspoon red masala
1 teaspoon chilli powder
1 teaspoon salt
1 1⁄2 teaspoon dhana Jeeru (Cumin) powder
1⁄4 teaspoon turmeric powder
2 tablespoon Sun Dip imli (tamerine) sauce
1 tablespoon lemon juice
1 tablespoon ground garlic
2 teaspoon Methi (Fenugreek) masala
2 tablespoon chopped dhania (coriander)
1⁄4 teaspoon red food coloring powder
Wash and pat dry fish.
In a large frying pan, braise onions in oil with taj, Elachi (cardomom), Jeeru (Cumin) and curry leaves until lightly golden. Remove from oil and place in marinade.
Mix marinade well, then coat fish in marinade.
Fry in same pan on either side until just done.
Place fish in an oven proof dish.
Pour remainder marinade into pan and cook down until thickened.
Pour over fish and place in oven under grill to redden.
Serve with roghni naan and potato wedges.