Curried Fish With Peach Relish

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 19
Servings 4
Time

Ingredients

  • 500
    g
    hake, cut into 125 g (or smaller) portions
  • 5
    ml
    salt to taste
  • 150
    ml
    flour
  • 100
    ml
    oil for deep-frying
  • 2
    Marinade: onions, halved and sliced
  • 1
    small green pepper, seeded and chopped
  • 15
    ml
    vegetable oil
  • 10
    ml
    mild curry powder
  • 5
    ml
    salt
  • 5
    ml
    crushed garlic
  • 2
    ml
    coarsely ground black pepper
  • 2
    ml
    ground allspice
  • 250
    ml
    cider vinegar
  • 400
    g
    Peach Relish :peach slices, drained and coarsely chopped
  • 1
    onion, chopped
  • 1
    garlic clove, crushed
  • 0.50
    red chilli, seeded and chopped
  • 50
    g
    chopped coriander
  • 1
    grated rind and juice of 1 lemon
 

Method

30
 
Season the fish portions with salt and coat them with the flour. Heat the oil and fry the fish on both sides until golden brown.

Marinade Sauté the onions and green pepper in the oil until soft. Add all the spices and fry for 1 minute, then add the vinegar and bring to the boil. Leave the marinade to cool before pouring it over the fried fish. Marinate for about 24 hours.

Relish Mix all the ingredients for the relish and leave in the fridge for 24 hours to allow the flavours to mix. Arrange the fish on a bed of lettuce and spoon the relish on top. Serve with freshly baked bread and butter.

 

Read more on: fish/seafood  |  deep-fry
 

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