Hake with zhoug and yellow split pea dhal

Ingredients

Fish & Shellfish

  • 4 hake fillets, weighing 120–140g each

Store Cupboard

  • 4 tsp rock salt
  • 1/2 tsp table salt
  • 200ml of coconut cream
  • 2 tsp table salt

Oils & Vinegars

  • 2 tbsp of vegetable oil
  • 50ml of olive oil
  • 2 tbsp of vegetable oil

Salad & Fresh Herbs

  • 1/2 bunch of coriander, leaves picked
  • 1/2 small bunch of flat leaf parsley, leaves picked

Spices & Dried Herbs

  • 1 green chilli, deseeded and finely diced
  • 1/2 tsp cumin seeds, toasted and finely crushed
  • 1 cardamom pod, finely crushed
  • 2 cloves, finely crushed
  • 1 bouquet garni
  • 1 knob of ginger, 8cm in length, peeled and finely grated
  • 1 tbsp of turmeric
  • 1 green chilli, finely diced
  • 10g of cumin seeds

Speciality Ingredients

  • 1/2 tsp agave syrup

Fruit & Vegetables

  • 2 garlic cloves, finely grated
  • 2 garlic cloves, finely grated

Cereals, Grains & Pasta

  • 150g of yellow split peas, well rinsed