Mix together and apply the first marinade to the four hake fillets, skin on, for 15 minutes.
Blend the second marination in a blender to a smooth paste and apply to hake fillets.
Leave for 1 hour.
Heat the oil and add turmeric.
Grill the hake on the tandoor, or, if using over, then place it on the rack of a preheated oven to 180°C and grill for 7-10 mins.
Take it out and chill for 2 mins.
Serve with seasonal greens, such as cauliflower and broccoli.