Hake is a wonderful carrier of flavour. It's beautiful flaky texture makes it such a great choice for an impressive fish supper. In this recipe we have paired our luscious Hake with a lightly spiced dhal, full of earthy flavours and spices. This is healthy and nourishing comfort food that can be enjoyed any time of the year.
Hake with Indian Masala Carrot Dhal
Ingredients
Method
-
To make the Dhal
Peheat the oven to 220°C/Gas Mark 8.
Place the carrots in a roasting tin, add the garam masala and a drizzle of oil. Season well and roast for 15 minutes, until the carrots are tender and have coloured all around the edges.
In a saucepan add a drizzle of oil, along with the onions, garlic, chilli and curry leaves. Fry together for a few minutes until the onions have collapsed and the curry leaves have become fragrant.
To the pan add the Tikka Masala curry powder along with the lentils, coconut milk and tomatoes. Cook for about 25 minutes, until the lentils are tender. You may need to top up with about water if the lentils start drying out. You are aiming for a consistency similar to porridge.
Remove from the heat and sprinkle with a good pinch of nigella seeds. You could also add some fresh corriander and parsely to finish the lentils.
-
To cook the Hake
Set a large non-stick pan over a medium–high heat.
Season the fish all over with salt and pepper. Add the oil to the pan and when hot add the fish, skin-side down.
Cook for 3–5 minutes, depending on its thickness, then turn the fillets over and fry for 1–2 minutes, until the flakes separate when pressed lightly with a fork.
-
Serve the fish on top of the dhal and dig in with a fork.
