GOAN SPICED WHOLE HAY BAKED HAKE
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
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For the Goan curry paste
6 large mild, fresh red chilli
4 tsp cumin seeds
4 tsp coriander seeds
10 cloves
20 black peppercorns
4 tsp ground turmeric
20 large cloves of garlic, peeled
2 large pieces of fresh ginger, peeled
1 whole piece of cinnamon stick
4 tsp tamarind paste
4 tsp sugar
4 tsp salt
300ml white wine vinegar
Method for the Goan paste
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