I was introduced to this magnificent recipe by my husbands PA, shortly after we settled here in Mauritius. It is true authentic Hindi cooking at it’s best. Nanda knows it to be one of my favourites and I always get a portion when she makes it for her family. She was even kind enough to make a special batch for my parents when they were visiting.
3 garlic cloves
3 curry leaves
2 small onions sliced
2 tbsp curry powder
Pinch chilli powder
Pinch turmeric powder
Salt and pepper to taste
Pinch fenugreek seeds
1kg hake fillets
- Grind the tomatoes, garlic, curry leaves and one of the onions to form a paste.
- Add the curry powder, chilli powder, turmeric powder, salt and pepper to the paste and mix through.
- Heat the oil in a pan and add the fenugreek seed and the remaining onion and fry for 5 minutes.
- Rub the paste over the fish and place in the pan with the oil and place any remaining paste over the top of the fish and cover with a lid and cook over a low heat for 10 minutes per side.
Serve with basmati rice and a cucumber salad.
Submitted by: Nanda Seebaluck, Mauritius