CURRY FISH WITH BANANA

1 kg hake, cut in portions
egg
cake flour
oil to fry fish
Sauce:
¼ cup oil heated in a pot
4 onions, sliced
2 cloves garlic, chopped
2 tablespoon cake flour
1 ½ tablespoon curry powder
¼ teaspoon ginger
¼ teaspoon cinnamon
2 tablespoon turmeric
¾ cup sugar
1 cup water
1½ cup vinegar
4 bananas, chopped
3 tablespoon whole apricot jam

Dip fish portions in flour and egg and fry fish till done. Arrange the fried portions flat in a glass bowl.
Fry onions, and garlic till brown.
Add the rest of the ingredients except the banana and jam.
Bring to the boil while stirring to prevent the sauce burning.
Take the pot off the heat, add finely chopped bananas and whole apricot jam
Pour the sauce over the fried fish. Let it cool down completely.
Cover and place in the fridge.
The longer it stands, the better it tastes. Freezes well.

Recipe and photo: Sharon Gien Cambier