PAN FRIED HAKE FILLET WITH SAAG ALOO,ONION BHAJI AND CARROT AND CUMIN PURÉE
Now I absolutely adore this recipe, or should I say recipes! Because it's really several dishes brought together to make one fantastic meal, you can leave out whichever you want or bring them all together as I've done, the choice is yours
This recipe will serve 4 people really well
For the pan fried Hake fillets
4 x 6-8oz Hake fillets with skin on
To cook the Hake fillets
Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat, Once the pan is hot, season the Hake with salt and place it in the pan skin-side down, Cook for 2–3 minutes until the skin is nicely golden and crisp. Carefully turn the Hake fillets over and cook for a further 2–3 minutes, depending on the thickness of the fillet or loin. The fish is cooked when the flesh becomes opaque. DO NOT OVERCOOK IT!
For the saag aloo
Ingredients
A good splash of sunflower oil
1 onion, finely chopped
2 garlic clove, sliced
1 tbsp chopped ginger
500g potato cut into chunks
1 large red chilli, halved, (leave the seeds in)and finely sliced
½ tsp each black mustard seeds, cumin seeds, turmeric
250g spinach leaves, well washed
Method For the saag aloo