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Placing the fillet skin side down on a chopping board. At the tail end of the fillet, make a cut to separate skin and flesh then remove the skin by running your knife slowly down the underside of the fillet with the blade angled slightly downwards, gripping the skin as you go. Repeat with the other fillets, discard the skin and cut the flesh into thick chunks. Keep in the fridge until later.
Heat a dry frying pan and lightly toast the cumin and coriander seeds until fragrant. Tip into a pestle and mortar and bash to break up the seeds (alternatively, blitz the seeds in a coffee grinder to a course powder).
Peel and roughly chop the garlic cloves and ginger and chop the chilli. Pop into the pestle and mortar with the ground spices and bash to a course paste (you can also blitz the paste in a food processor, but we prefer the authentic method which encourages the oils to release from the aromats).
Peel and finely slice the onions. Heat a drizzle in a pan and gently fry the onion with a pinch of salt for 10 minutes until translucent. Pour in the paste from the pestle and mortar and continue to cook for 3-4 minutes until golden, stirring to make sure the paste doesn't stick.
Discard the liquid from the tinned tomatoes and roughly chop the tomatoes. Add to the pan along with the sugar, soy sauce, coconut milk and chilli flakes. Stir and bring to the boil then simmer for 30 minutes.
Just before serving, add the hake to the curry and simmer for 4 minutes until the flesh is just about to fall apart. Roughly chop the coriander then remove the curry from the heat, squeeze over the juice from the limes, sprinkle with coriander and serve.
Chef's Tip: Like all good curries, the key is balanced layers of sweet, salty, spicy, sour and umami - so taste as you go along and add a little more lime, sugar, soy, tomato or spice to ace the flavours!