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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


  1. 4 x 6-8oz Hake fillets with skin on

To cook the Hake fillets

  1. 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

  1. A good splash of sunflower oil

  2. 1 onion, finely chopped

  3. 2 garlic clove, sliced

  4. 1 tbsp chopped ginger

  5. 500g potato cut into chunks

  6. 1 large red chilli, halved, (leave the seeds in)and finely sliced

  7. ½ tsp each black mustard seeds, cumin seeds, turmeric

  8. 250g spinach leaves, well washed

Method For the saag aloo