HAKE FILLET CHUTNEY

1 Hake fillets, cut in blocks/cubes
50 g of butter
2 tablespoons of crushed garlic
4 tablespoons of cooking oil
1 teaspoon salt
1 sliced onion
3 sliced tomatoes
1 small sachet of tomato puree
1 tablespoon Kashmiri chilli powder
¼ teaspoon turmeric powder
4 slit green chillies
some curry leaves and fresh coriander chopped to garnish.

Cut your hake fillets in small pieces.
Fry in garlic and butter and leave aside.
Make your chutney by frying your onions in the oil. When golden brown, add spices and salt and fry for a minute. Thereafter add in tomatoes and tomato puree and cook for around 10 minutes. Add your fish and garnish with coriander and curry leaves.
Best eaten with rice or roti.

Recipe and photo: Yasmeen Ibrahim