Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes then chop them in to bite-size pieces. Trim the green top off the aubergine and chop it into bite-size pieces. Quarter the tomatoes. Peel and thickly slice the onion. Peel and finely grate or crush the garlic.

Tumble the chopped veg and the garlic into a large bowl. Add ½ tbsp Goan curry paste (keep the rest for later) and 1/2 tbsp oil. Season with salt and pepper and toss to coat. Tip the veg onto a baking tray or into a roasting tin and spread them out in a single layer. Slide into the oven. Cook for 30 mins, turning everything over halfway through.

While the veg roast, spoon half the yogurt into a shallow bowl (keep the rest for later). Add half or all of the remaining Goan curry paste (it's spicy, so use as much or as little as you prefer). Mix well, then place the hake fillets in the curried yogurt and turn a few times to coat them.

When the veg have roasted for 30 mins, remove the tray from the oven. The potatoes should be soft and pale golden. Make 2 spaces on the tray for the hake – it doesn't matter if the veg overlap at this point. Spoon any remaining spiced yogurt from the bowl over the fish. Slide the tray back into the oven for 10-12 mins.

Meanwhile, trim the roots and any ragged greens off the spring onions. Finely slice the spring onions, both the white and green parts.

After 10-12 mins the hake should be cooked through – it will be opaque and flake easily if you press the thickest part of a fillet with the back of a fork. Cook a little longer if you need to. Scoop the veg onto 2 warm plates, top with the hake and sliced spring onions, and serve with the remaining yogurt on the side.