CURRIED FISH

½ cup vegetable oil for frying
3 whole baby hake, deboned and cut lengthways
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
1 teaspoon of All Spice powder
3 bay leaves
1 red chilli pepper, seeded and sliced lengthwise
2 cups mixture of red wine and brown grape vinegar
½ cup water
½ cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander

Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice, bay leaves and red chilli pepper.
Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered.
Allow to cool then cover and refrigerate for at least 24 hours before serving.

Recipe and Photo: Lesdee Gloak Bam