HAKE MASALA
Servings: 6
For the crumpets:
250 ml bran rich self-raising flour
1 ml table salt
30 ml castor sugar
5 ml cumin seeds
180 ml low-fat buttermilk
1 large egg
30 ml low-fat spread – melted
65 ml coriander roots – coarsely chopped
For the fish:
10 ml canola oil
125 ml finely chopped onion
4 – 6 curry leaves (optional)
15 ml chopped green chillies (or to taste)
10 ml each chopped fresh garlic and ginger
5 ml ground coriander
2.5 ml crushed cumin seeds
2.5 ml turmeric
1 can chopped and peeled tomatoes
65 ml tomato paste
400 g Sea Harvest Grill Bakes
65 ml coarsely chopped coriander leaves and some whole coriander leaves
Make the crumpets first. Sift together the flour, salt and sugar. Tip the husks back into the bowl and stir in the cumin seeds.
Whisk together the buttermilk, egg, low-fat spread and coriander roots and stir into the dry ingredients. Don’t over-mix. Let it stand for 30 minutes. If it thickens too much in this time, lightly whisk in a little milk or water – it should be like thick pancake batter.
Heat a non-stick pan and drop spoonsful of the batter into the pan. When bubbles appear on the crumpets’ surface, flip with a spatula and cook the other side until golden. Keep cooked crumpets warm.
For the fish, pour the oil in a large pan and add the onion and curry leaves (if using).
Add a few spoonsful of water to the pan then sauté briefly until the water has evaporated and the onion begins to appear golden.
Add the rest of the ingredients except the fish and coriander leaves. Bring to a boil, lower the heat and allow to simmer until a little reduced and thickened.
Stir in the coriander leaves and place the Sea Harvest Grill Bakes on top of the sauce. Cover and simmer for 8-10 minutes. Do not turn the fish – when it flakes easily, it is cooked.
Serve a portion of fish with sauce on top of two or more crumpets, garnished with whole coriander leaves.
This crumpet batter calls for aromatic coriander roots. If you cannot get coriander with the roots intact, use the stalks. Not as aromatic, but a good alternative.
Recipe posted by Heiner Lange
