Ingredient List (Marinade): 

500 grams hake cut into pieces

1 teaspoon tandoori spice

1/2 teaspoon chilli flakes

1/2 teaspoon chilli powder

1/2 teaspoon ground turmeric

3/4 teaspoon salt

1 tablespoon lemon juice

2 teaspoons garlic, finely grated

1 teaspoon ginger, finely grated

2 teaspoons cornflour/maizena

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Ingredient List (Sauce):

1 large onion, finely sliced

150 grams/1 medium tomato, cut into small cubes

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 teaspoon brown sugar

1/4 teaspoon salt (or to taste)

1 tablespoon yoghurt

5 grams coriander leaves, finely chopped

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Method (Marinade):

Step 1: Marinate fish in all ingredients except cornflour. Cover and refrigerate for at least 30 minutes.

Step 2: Heat a large deep pan and add oil.

Step 3: Coat marinated fish in cornflour, shaking off the excess.

Step 4: Fry fish on a medium heat for 2 to 3 minutes on each side.

Step 5: Remove fish and drain excess oil on a paper towel. Set aside.

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Method (Sauce):

Step 1: In the same pan you used for frying the fish, add onion and sauté till soft.

Step 2: Add tomato, sugar, spice, yoghurt and salt and cook till mixture becomes thick.

Step 3: Add fried fish and cook with a closed lid for 10 minutes on a low heat, gently turning the fish at the 5 minute mark.

Step 4: Garnish with coriander and serve.

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Best served with vegetable rice, roasted vegetables or salad.