PICKLED FISH WITH A TOUCH OF CHILLI

My Mom’s recipe.

For the fish:
1 – 2 kg white firm fish
spice for fish
Aromat
salt and pepper
For the sauce:
7 onions, cut into slices
30 ml medium curry powder
10 ml tumeric
pickling spice to your taste
6 pepper corns
3 cinnamon sticks
5 bay leaves
red dried chilli, cut fine
5 ml coriander seed
2 ml mustard seed
1 ml clove powder
1 ml nutmeg powder
peel of 1 lemon
500 ml white vinegar
250 ml water
2 tablespoons chutney
1 tablespoon sugar
10 ml corn flour
Extra:
oil for frying
cake flour with spices to taste
eggs

Place some oil in a large saucepan.
Add the spices and fry for 2 minutes on low heat.
Add the onions and fry until translucent.
Add lemon peel, chutney, sugar and red chilli.
Add vinegar and water.
Mix 10 ml corn flour in a little water and add to the pot.
Let the sauce simmer for about 20 min keep the sauce warm.
Fry fish:
Wash fish and cut into bite size pieces.
Dry fish using paper towel.
Add spices to the flour (Spice for fish, Aromat, salt etc) and keep aside.
Place the beaten egg in a seperate bowl.
Heat oil in a saucepan.
Dip fish first in flour mix, then in the egg.
Fry in hot oil until cooked.
Place fried fish on paper towel.
In a glass dish, add a little sauce on the bottom, next layer the fried fish, after each layer cover with sauce.
Once completely cooled, cover and place in the fridge.