For the curry 
1 kg fillets or loin of hake cut into large pieces 
2 tsp salt
2 tsp turmeric powder
3 tbsp oil
1 tsp sugar
1 bay leaf
5 green cardamom pods
1 large red onion, finely chopped
2 Tbsp grated garlic
2 Tbsp grated ginger
3 green chilies (finely chopped)
2 large tomatoes grated
1 - 2 Tbsp tomato paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili powder
2 cups coconut milk

For the pilau rice
1 Tbsp vegetable oil 
1 1/2 tbsp mustard seeds
3 cardamom pods (husks removed and seeds crushed crushed)
1 Tbsp cumin seeds 
1/2 Tbsp ground cinnamon  
1 garlic clove 
1 bay leaf 
250 g Spekko Saman Brown Rice
1/2 Tbsp    turmeric 
3 cups boiling water 

For the mint and coriander chutney 
1 ½ cups picked fresh mint leaves 
1 cup fresh coriander leaves
+/- 3/4 cup plain yogurt
1 green chilli 
3 cloves of garlic
1 X 3 cm piece ginger
2 tsp lemon juice
1 tsp ground cumin 
1 tsp salt 

To garnish
fresh coriander 
sliced red chillies

1. Place the fish in a big bowl. Sprinkle with half of the salt and half of the turmeric. Mix and set aside for 15 minutes.

2. Place a non-stick pan on a medium heat and heat 1 tablespoon of the oil. Layer the marinated fish and cook for 30 seconds on each side. It will be partially cooked. Remove and set aside.

3. In the same pan, heat the remaining oil. Add the sugar followed by the bay leaf and the green cardamom pods. Sauté for about 2 seconds.

4. Add in the onion, garlic, ginger, chopped green chillies and the rest of the salt and turmeric and cook a further 2 minutes. Stir and cook for 5 minutes or until the oil starts to release from the edges of the pan.

5. Layer the partially fried fish in the pan and stir it gently to coat the mixture all around.

6. Pour the coconut milk along with ¼ cup of water. Cook for 3 more minutes or until the fish is cooked through. Add salt/pepper to taste. 

7. Switch off the pan and remove from the heat. Garnish the curry with fresh coriander and serve warm.

8. To make the pilau rice: Heat the oil in a medium saucepan until hot, then add the mustard, cardamom and cumin seeds, the cinnamon, garlic and bay leaves. Heat for 20 seconds until the seeds start popping, then carefully stir through the rice and the turmeric.

9. Add the 3 cups of boiling water – or enough water to just cover the rice. Reduce to a very low heat, cover and simmer for about 20 minutes (without stirring) until the rice is light and fluffy. Add more water if needed. 

10. Remove the garlic clove and the bay leaf and discard. 

11. To make the coriander and mint chutney, add the mint leaves, ginger, garlic, green chillies and lemon juice to a food processor and blend to a smooth paste.

12.  Add the yogurt, cumin and salt to the green paste in the food processor and blend again until combined.

13. Serve garnished with fresh coriander and with fresh chillies on the side. 

14.  The fish and rice must be served immediately after being cooked.