You will need
400 – 500 g filleted hake, skin on
Ina Paarman’s Masala Spice
2 T (30 ml) butter, melted
1 onion, chopped
1 t (5 ml) Ina Paarman’s Masala Spice
3 T (45 ml) butter
2 T (30 ml) medium curry powder
1 cup (200 g) basmati rice
2 x 25 g Ina Paarman’s Liquid Fish Stock
2 cups (500 ml) boiling water
2 bay leaves
1 stick of cinnamon
1 cup (250 ml) plain yoghurt
1 clove of garlic, crushed
2 T (30 ml) mint, chopped
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
Method
Adjust oven rack to middle position and preheat oven to 180°C. Season the fish generously with Masala Spice all round, brush with melted butter and leave on one side.
In a large oven proof pot with a lid, season the onion with Masala Spice and sauté in butter until soft and golden. Add curry powder and stir-fry for a few seconds to develop the flavours. Add rice and stir-fry for ± 2 minutes until the rice has absorbed all the butter and Masala flavours. Add the Fish Stock to the rice and follow immediately with water. Add bay leaves and cinnamon stick.
Turn down the heat, cover the pot and simmer slowly for 10 minutes or until all the liquid has been absorbed. Reserve half the rice on a plate. Place the seasoned fish on the bed of rice remaining in the pot and then cover with the reserved rice. Cut a sheet of baking paper, slightly bigger than the pot, cover first with the paper, then the lid.
Bake for 15 – 20 minutes, depending on the thickness of the fish fillets. While the fish is in the oven, mix the topping ingredients together. As soon as the fish comes out of the oven, discard paper and pour the topping over the dish and serve with sambals.
