To drink: Tall Horse Merlot is an uncomplicated, easydrinking, velvety red wine that is perfect for simple suppers like these.
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.Masala fish
Instructions
