Masala Hake at 55°C

Masala Paste

• 1 Tbsp coriander seeds
• 1 Tbsp cumin seeds
• 30 g groundnut oil
• 60 g tomato purée
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 10 g fresh coriander leaves
• 1 red chilli, halved, deseeded
• 3 tsp garam masala
• 1 Tbsp paprika
• 2 Tbsp ground almonds
• 1 tsp fine sea salt

Fish and Rice

• 1800 g water, plus extra boiling for cooking rice
• 2 hake fillets (approx. 180-200 g each)
• 200 g basmati rice
• 100 g cashew nuts
  of unsalted peanuts