Crispy Spiced Hake With Basmati Rice And Coriander Yoghurt

Cut your cucumber in half, scrape out the inner seeds with a teaspoon and discard, then chop into small pieces

Chop your tomato[es] finely

Chop your coriander finely, including the stalks

Cut your lemon[s] into wedges

Chop your hake fillet[s] into large, bite-sized pieces

Combine the chopped hake and soy sauce in a bowl with your ginger & garlic paste and give everything a good mix up – this is your marinated hake

Add your gram flour to a separate bowl with your ground cumin and most of your cayenne pepper (can't handle the heat? Go easy!) and a pinch of salt and mix it all together – this is your spiced gram flour

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Combine the chopped cucumber and chopped tomato in a bowl with a drizzle of olive oil, a squeeze of lemon juice, half your natural yoghurt (save the rest for later!), the remaining cayenne pepper (not a fan of spice? Just add a little!) and a pinch of salt – this is your tomato salad

Add the marinated hake to the bowl with the spiced gram flour and give everything a good mix up – this is your coated hake

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once hot, add the coated hake and cook for 3-4 min on each side or until crispy and cooked through – this is your crispy spiced hake

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, combine the remaining natural yoghurt and chopped coriander with a squeeze of lemon juice, a splash of cold water and a pinch of salt – this is your coriander yoghurt