Name: Fish in spicy yoghurt sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 6.00 hake frozen fillets; 30.00 ml fresh ginger grated; 4.00 garlic cloves, crushed; 2.00 green chilli finely chopped; 10.00 ml cumin ground; 4.00 ml turmeric; 2.00 ml chillies powder; 12.00 ml paprika; 30.00 ml lemon juice; 150.00 ml yoghurt plain; 15.00 ml oil; 1.00 onion sliced into thin rings; salt and freshly ground black pepper to taste

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Ingredients (13)

6.00	hake — frozen fillets
30.00 ml	fresh ginger — grated
4.00	garlic — cloves, crushed
2.00	green chilli — finely chopped
10.00 ml	cumin — ground
4.00 ml	turmeric
2.00 ml	chillies — powder
12.00 ml	paprika
30.00 ml	lemon juice
150.00 ml	yoghurt — plain
15.00 ml	oil
1.00	onion — sliced into thin rings
	salt and freshly ground black pepper — to taste

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Method:

Preheat the oven to 180°C and spray a ceramic ovenproof dish with non-stick spray. Arrange fish in the dish.

Finely chop the ginger, garlic and chillies. Transfer to a small dish and add the spices, lemon juice and yoghurt. Mix well and pour over the fish portions.

Cover the dish with aluminium foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes until cooked. (Cooking times may vary depending on the thickness of the pieces of fish.)

Fry the onion rings in oil until golden brown and spoon a few rings on top of each piece of fish.
Serve with rice and a cucumber salad.