Hake Medallion Chutney

Defrost the Hake Medallion’s.

Peel & grate the garlic cloves, using the finer side of the grater.

Place the Hake Medallion’s into a pot.

Add in the bay leaves.

Cover with ± 200 ml of water & add in ½ teaspoon of vegetable oil.

Mix well.

Cover with a lid & allow the hake to steam for 7-8 minutes.

The hake will be ready when you notice it has become more of a solid-rubbery-limp texture but still tender.

Remove the hake from the pot & set aside in a bowl.

Using your fingers, gently break of the portions of Hake Medallion’s into pieces.

Add the grated garlic to the bowl of Hake Medallion’s.

Next, add in the lemon juice & butter.

Mix together using your hands. Set aside until ready to use.

Peel & chop the onion.

Grate or blend the tomatoes. If choosing to grate them – rinse tomatoes, cut off the ends of each tomato & then slice each one into halves. Place the flat & fleshy side of the tomato onto the grater, & grate the flesh of the tomatoes into a bowl. Discard of the tomato skins. If choosing the blending option – rinse tomatoes, cut off the ends of each tomato & then slice each one into quarters. Place the tomatoes with the skin into a blender & pulse for a few seconds until the tomatoes are finer but not too runny, as the image below.

Heat a pot on the stove top on medium-high. Add in the 3 tablespoons of vegetable oil, thyme & curry leaves.

Mix well & allow the onions to become translucent.

Thereafter, add in the turmeric powder & the red chili flakes.

Mix well.

Add in the grated or blended tomatoes.

Mix, cover with a lid & allow the tomatoes to cook for approximately 10-15 minutes.

The tomatoes are cooked when the oil surfaces & the consistency isn’t too runny.

Mix in the salt & sugar.

Add in the buttery Hake Medallion pieces.

Mix & allow to simmer on low heat for 2 minutes.

Turn off the heat & garnish with coriander (dhania).

Serve this Hake Medallion Chutney hot with rice, bread or roti.

Stores for up to 1 week in the refrigerator.