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Don't panic Don't panic! I've not completely lost all of my marbles! All will make sense! By now you will have clicked that I have a, some would say, an obsession, for the fantastic Hake, and also an admiration for the fishermen who " do their thing " to enable me to, well, do my thing, so I'm constantly looking for ways to cook and showcase ( hate the term, but it fits) this glorious fish that has taken over my later cooking years

Most of the dishes I do are either fillets of, or steaks of, Blah Blah Blah, but I've not cooked the whole beauty! So............. here is the one, I'm a huge spice fan also, I don't claim to know a huge amount about the subject, other than I enjoy eating it! Hake takes on spices well, as long as not too over powering, As for the hay! I've read somewhere that it is a method used in Goan cookery, but again I'm not an expert so please! No heckling x

This recipe is best cooked in a pizza oven, on a BBQ, over charcoal or open fire

Shopping list

For the Goan curry paste

  1. 6 large mild, fresh red chilli

  2. 4 tsp cumin seeds

  3. 4 tsp coriander seeds

  4. 10 cloves

  5. 20 black peppercorns

  6. 4 tsp ground turmeric

  7. 20 large cloves of garlic, peeled

  8. 2 large pieces of fresh ginger, peeled

  9. 1 whole piece of cinnamon stick

  10. 4 tsp tamarind paste

  11. 4 tsp sugar

  12. 4 tsp salt

  13. 300ml white wine vinegar

Method for the Goan paste