Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mix together the panch phoron, ground turmeric and salt, rub well into the fish pieces and chill.
Put all of the sauce ingredients, except the coconut oil and pineapple, in a food processor and whizz until really smooth.
Heat the coconut oil in a wok and add the paste. Cook over a medium heat for 15 minutes, stirring occasionally, until the paste starts to caramelise and darken. Pour in 500ml of water, add the pineapple and simmer for 30 minutes. If the sauce is not fully cooked out it will smell of raw onion.
Heat the oven to 220C/fan 200C/gas 7. Put the hake on a baking-paper-lined tray and cook for 6-7 minutes or until just cooked through. Add to the sauce and cook for a further 5 minutes. Take off the heat, put on a lid and leave for 30 minutes to infuse before gently reheating to serve with rice.
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