Your Recipe Blog



  • 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


Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5