Heat the oil over medium heat in a large pan and fry the onion for 5 minutes.
Add the garlic, ginger, masala and fry for 3 minutes.
At this stage if you need a bit of extra oil… add another tablespoon.
Add the tin of tomatoes, water and salt and let it simmer for around 8-10 minutes.
Add your hake and simmer for 7 minutes until the hake is cooked through.
Do not stir it again otherwise the hake blocks will fall to pieces.
Scoop this curry from the pan into a roti, add lots of coriander, roll up and enjoy.
Recipe reprinted with permission from Lifeisazoobiscuit
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