Masala fish – bharia machli

Wash and pat dry 1kg fresh hake. Sprinkle generously with salt and cover. Refrigerate for about 20 minutes. Preheat the oven to 200°C. To make a masala, blend together 4 garlic cloves, 2 seeded red chillies, 30ml (2 tbsp) fresh ginger, 50ml fresh coriander, 5ml (1 tsp) coriander seeds, 2,5ml (½ tsp) brown sugar, 5ml (1 tsp) ground turmeric, 15ml (1 tbsp) mustard seeds, juice of 1 lemon and salt, to taste. Blend to a smooth paste. Heat 30ml (2 tbsp) olive oil in a large heavy-based pan.

Add 1 finely chopped onion and cook until lightly browned, about 7 minutes. Add the masala to the onion mixture and cook, stirring for about 5 minutes. Add 1 x 410g tin chopped tomatoes and cook for 2 more minutes. Remove from the heat. Place the hake on a baking dish, pour over the tomato mixture and sprinkle with 50ml fresh chopped coriander. Bake, covered, until the fish is cooked, about 15 minutes. Serve immediately with rice.