Hake with samphire and malai sauce recipe | Sainsbury`s Magazine

Ingredients

• 2 x 220g packs hake fillets
• 3 tbsp groundnut or vegetable oil
• 2 tsp ground turmeric, plus a pinch for marinating
• 2-3 Indian bay leaves
• 2 large red onions, finely chopped
• 1 tbsp grated ginger
• 1 tbsp crushed garlic
• 1 tbsp ground cumin
• 1 x 400ml tin coconut milk
• seeds from 6 cardamom pods, ground
• 1 tbsp lime juice
• 1 tsp sugar
• 1 tbsp chopped coriander
• 2 x 70g packs samphire