CURRY FISH
- 1.5 kg frozen Hake fillets cut into portions
- cake flour for coating
- oil
- Sauce:
- 4 large onions, sliced
- 3 cups white vinegar
- 2 cups water
- 2 cups white/brown sugar
- 30 ml curry powder
- 10 ml turmeric
- 10 ml salt
- 10 ml ground ginger
- 16 black peppercorns
- smooth paste made of 60 ml corn flour and water
Coat fish in flour, shake off excess flour, pan fry in hot oil untill brown and cooked through. Drain on paper towel and set aside.
Add more oil to pan.
Fry onions for 2 minutes and add all remaining ingredients except the corn flour paste.
Add fish and corn flour paste to sauce and simmer uncovered for 5 minutes.
Stir until it thickens.
Simmer another 5 minutes.
Let it cool.
Put the fish into non-metallic dish or container, spoon the sauce over, make sure all the fish is covered, cover the container.
Refrigerate 12 hours turning every now and then.
Can keep up to 7 days in the fridge.
Photo and recipe: Emma Reichel Milligan