Hake with mung kitchari and sake clams
By Nicole Pisani From Saturday Kitchen Ingredients For the mung kitchari 100g/3½oz green mung beans, washed and soaked overnight 1 tsp ground turmeric 1 tsp nori flakes ½ tsp ground ginger 25g/1oz butter 1 lemon, juice and zest 1 tbsp groundnut oil 6 curry leaves …