This grilled hake with raita is the perfect dish for a weekend dinner with friends and it couldn’t be easier to prepare.
Equipment: Hart M8 Frying Pan
Prep time: 45 mins
Cooking time: 15 mins
Serves: 4 people
Ingredients
For the Grilled Hake:
1 tsp turmeric (5 ml)
1 tsp cumin (5 ml)
1 tsp spice for fish (5 ml)
2 cups fat free plain yoghurt (500 ml)
6 hake fillets
For the Raita:
1 punnet cherry tomatoes, quartered (250 g
2 spring onions, thinly sliced
1 tbsp fresh mint leaves,
finely chopped (15 ml)
1 medium cucumber, finely diced
1 clove garlic, peeled and crushed
Method
For the Grilled Hake:
- In a shallow bowl, combine all the spices with half the yoghurt.
- Coat the fish with the mixture and marinate for 30 minutes to an hour.
- Cook the fish either on a lightly oiled griddle pan or under the oven grill for 15 minutes, turning once, until cooked through.
- Serve fish with Roast Potato Curry and Raita.
For the Raita:
- In a small bowl, mix the remaining yoghurt, tomatoes, spring onions, mint, cucumber and garlic, and serve.
