PICKLED FISH

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