TIP: Hake is a soft fish so take care not to over cook it.
- 700g fresh hake, cut into pieces
- 65ml olive oil
- 5ml mustard seeds
- 5ml cumin seeds
- 2 medium onions, chopped
- 7ml coarse salt
- 10ml ginger and garlic
- 2 sprigs curry leaves
- 15ml red chilli powder
- 1 x 400g tin diced tomatoes
- 5ml ground cumin
- 10ml coriander
- 5ml garam masala
- 2,5ml tumeric
- 30ml tamarind
- 125ml boiling water
- 5ml white sugar
- Fresh curry leaves, to garnish
- Heat the oil in a large pot.
- Add the mustard seeds and when they begin to splutter, add the cumin.
- Fry the seeds for a few seconds and then add the chopped onion and coarse salt.
- Saute the onion until light golden brown and then add the ginger and garlic.
- Add the curry leaves and then the red chilli powder.
- Saute for 3 – 5 seconds and then add the tomatoes.
- Sprinkle the cumin, coriander, garam masala and turmeric over the tomatoes.
- Simmer until the tomatoes break down completely.
- Dissolve the tamarind in boiling water and strain – discard the seeds.
- Pour the tamarind into the tomatoes and bring to the boil.
- Sprinkle in the sugar.
- Lower the heat and gently place the fish into the sauce.
- Simmer until the fish is cooked through.
- Garnish with curry leaves