small bunch coriander, leaves picked, stalks finely chopped
1 thumb-sized piece ginger, peeled and cut into matchsticks
2 peppers (we used red and yellow)
2 tsp fenugreek seeds
2 tsp brown mustard seeds
200g cherry tomatoes
400g can coconut milk
4 x 150g hake fillets
rice or naan, to serve
Heat oven to 200C/180C fan/gas 6. Heat the oil in a shallow casserole dish (or ovenproof frying pan with a lid) over a medium heat. Add the onion, coriander stalks, ginger and peppers, and cook gently with the lid on for 15 mins until softened and beginning to brown. Turn up the heat, stir through the spices and cook for 1 min more until aromatic.
Tip in the tomatoes and pour in the coconut milk. Bring to a bubble, then put in the oven with the lid on for 20 mins. Remove from the oven and nestle the hake on the sauce. Return to the oven, uncovered, for a further 10-15 mins or until the hake is cooked through. Season to taste, scatter with the coriander leaves and serve with rice or naan to mop up the sauce.