- 1 T ghee
- 3 shallots, finely chopped
- 1 t garlic, crushed
- 1 T ginger, crushed
- 1 T fresh turmeric, crushed
- 2 sprigs fresh curry leaves
- 2 red chillies, quartered
- 50 Woolworths tikka masala paste
- 2 cups Woolworths fish stock
- 450 g Woolworths frozen hake medallions, thawed
- For the pea paratha:
- 4 T ghee
- 1 shallot, finely chopped
- 120 g frozen peas
- 1 T fresh ginger, crushed
- 1 t ground cumin
- 1 t ground coriander
- 360 g flour
- salt, to taste
- 1–11⁄2 cups warm water
1. Heat the ghee in a saucepan over a medium heat, add the shallots and cook until translucent. Add the garlic, ginger, turmeric, curry leaves and chillies and cook for a further 5 minutes. Add the masala paste and fry for a further 5 minutes.
2. Add the sh stock and reduce for 10 minutes. Add the hake medallions and poach over a medium heat until tender, about 10 minutes.
3. While the hake is poaching, make the paratha. Heat 2 T ghee in a large pan, add the shallot and sweat for 5 minutes. Add the peas, ginger and spices and fry for 5 minutes, or until fragrant. Blend to make a smooth filling.
4. Combine the flour, remaining ghee and a pinch of salt. Gradually add the water until a smooth soft dough has formed.
5. Divide the dough into 12 equal-sized portions, roll each portion out slightly and add 1 T filling. Cover the filling by bringing the dough around it. Place the portions on a floured surface and roll out to about 5 mm thick.
6. Dry fry for 2–3 minutes, or until fluffy and golden.
7. Serve the hake with the parathas