Hake With Mild Masala Sauce, Rice & Cashews

Add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Season with a pinch of salt

Once boiling, reduce the heat to very low and cook, covered, for an initial 10 min

Heat a large, dry, wide-based pan (preferably non-stick) over a medium high heat

Bash the cashew nuts lightly to break them up (keep them in the bag so you don't lose them!)

Once hot, add the crushed cashews and cook for 3-4 min or until browned all over

Transfer the cashews to a plate and reserve the pan for later

Meanwhile, pat the hake dry with kitchen roll and season both sides with a pinch of salt

Once the rice has been cooking for 10 min, add the green beans to the pot and cook, covered, for 5 min or until all the water has absorbed and the rice is cooked

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

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

Once hot, add the hake, skin-side down, and cook for 4-5 min or until the skin has started to crisp

Flip the fish so that it's skin-side up and cook for 1-2 min further or until cooked through

Tip: your fish is cooked when it turns opaque and flakes easily

Once the fish is cooked, transfer to a plate and remove the pan from the heat

Tip: the pan will be hot enough to cook out the spices!

Add the curry powder and ground turmeric to the pan and cook for 1 min or until fragrant

Return the pan to a medium heat

Add 50ml [75ml] water and give everything a good mix up 

Add the clotted cream and cook for 1 min or until melted – this is your creamy curry sauce