VERY EASY CURRY FISH
VERY EASY! Make your sauce and bake in the oven.
This recipe was given to me by a lady called Rachel that was working at the Fish shop ‘Groentemandjie’ in Jeffreys Bay. She assured met this is the easiest way to make it, you can still taste the fish as the curry tends to overwhelm the taste of fish. I have made it many times and it is delicious.
- 600 g to 1 kg fresh Hake cut in pieces (thick pieces)
- 50 ml olive oil
- 3 – 4 large onions, sliced in rings
- 2 cloves garlic, crushed
- 350 ml brown vinegar
- ¾ cup brown sugar (ek het van die ligte bruinsuiker gebruik, effens te soet vir my, ek sal volgende keer ½ koppie gebruik)
- 2 tablespoons good curry mixture (optional – add 1 tablespoon of Fish Masala.) (Ek het gewone Rajah mild kerriepoeier gebruik)
- 5 ml turmeric
- 1 teaspoon salt
- 3 pieces of star anise
- 30 ml fresh ginger, crushed
- 200 ml water
- 4 bay leaves
Preheat oven to 180 ºC / 356 °F.
In a heavy saucepan, heat enough olive oil to fry the onions, garlic and ginger until the onions is slightly softer.
Turn down the temperature and add the curry powder, star anise and bay leaves and stir-fry slowly with the onion mixture.
Add water, turmeric, salt, sugar, and vinegar and cook on low heat for 20 minutes.
Place the fish in an oven dish and pour hot sauce on the fish and bake in preheated oven for 20 to 25 minutes. (test after 15 minutes)
Check if the fish is flaky, if not, let it bake a little longer, it depends on the thickness of the fish.
Cool and place in fridge. The longer it stays in the fridge the yummier it gets, that is if you can resist having it the first day.
NOTE:
My eerste poging ooit om kerrievis te maak – absoluut lip-lek-lekker. Ek het gedink ek maak genoeg om te vries ook, maar daar is skaars genoeg oor vir ‘n happie vandag. Ek het die resep 100% gevolg, maar die enigste wysiging wat ek sou maak volgende keer is om effens minder suiker te gebruik.
Photo 1: Petro Borchard
Photo 2: Adam Cloete (made with yellowtail fish)
