Hake with samphire and malai sauce
2 x 220g packs hake fillets 3 tbsp groundnut or vegetable oil
2 tsp ground turmeric, plus a pinch for marinating 2-3 Indian bay leaves
2 large red onions, finely chopped 1 tbsp grated ginger
1 tbsp crushed garlic 1 tbsp ground cumin
1 x 400ml tin coconut milk seeds from 6 cardamom pods, ground
1 tbsp lime juice 1 tsp sugar
1 tbsp chopped coriander 2 x 70g packs samphire
- Marinate the hake in 1 tablespoon of oil, a pinch of turmeric, and a little salt. Leave at room temperature while you make the sauce. This helps to firm up the fish.
- Heat 1 tablespoon of oil in a large frying pan and add the Indian bay leaves, then the red onions. Cook until they are translucent and soft, about 10 minutes.
- Add the ginger, garlic, cumin, and 2 teaspoons of turmeric and cook for a further 2 minutes, stirring. Add the coconut milk and cook for another few minutes. Season and add the ground cardamom, lime juice, and sugar to taste, to create a balance between sweet and salty. Add the coriander and, using a stick blender, blitz the sauce until smooth.
- In a large nonstick pan over medium heat, heat the remaining oil. Pan-fry the hake, skin-side down, for about 2 minutes, until starting to crisp and turn golden. Flip the fish, add the samphire to the pan to warm through, and cook for another few minutes until the fish is cooked through. Serve on top of the malai sauce.