Ingredients: 1 box hake medallions 1 teaspoon ground green chillies 1 tablespoon crushed garlic ½ teaspoon salt 1 tablespoon Cross & Blackwell Trim 6 tablespoon dhania (coriander) chutney (savoury dip) 1 tablespoon lemon juice
Thaw out fish and drain on kitchen paper, patting dry before using. Heat a good drizzle of oil in frying pan. Mix all ingredients together and marinate fish. Place in pan and cook for few minutes on one side until done, then turn over and repeat. Serve with garlic butter naan and wedges.