A fragrantly spiced meal that’s big on flavour. You can substitute any fish of your choice for the hake.
1. Wash the rice in several changes of water until the water runs clear. Drain, transfer to a saucepan and cover with cold water to about 2 cm above the top of the rice. Add the salt. Bring the water to the boil, reduce the heat, cover and simmer for 10 minutes or until the water has been absorbed.
2. Heat the oil in a frying pan, add the onions, garlic and ginger and fry until golden brown. Add the fish and stir-fry for 5 minutes. Add the spices and stir for 1 minute, then stir in the yoghurt and simmer for 2 minutes. Add the caster sugar, raisins and cooked rice.