- 45 ml Brown Onion Soup mixed with a little water to form a smooth paste
- 16 black peppercorns
- 5 ml ground ginger
- 10 ml salt
- 10 ml tumeric
- 30 ml curry powder
- 750 ml brown sugar
- 500 ml water
- 4 large onions sliced into rings
- 750 ml white or brown vinegar
- 1.5 kilogram Hake fillets, frozen
- cake flour for coating
- fish oil for frying
Coat the frozen fish in flour and pan-fry in heated oil until cooked.
Drain on paper towel and set aside.
In a large saucepan mix all the ingredients for the curry sauce except the Brown Onion Soup.
Boil uncovered for 5 minutes.
Add the cooked fish and the Brown Onion Soup.
Stir gently until the sauce thickens, then allow to simmer for a further 5 minutes.
Cool and spoon into a non-metal container.
Store covered in the fridge.
Photo: May van der Merwe