Curried fish


Ingredients 14
Servings 8
Time

Ingredients

  • 2
    kg
    fresh fish (mackerel or Hottentot)
  • salt
  • pepper
  • 100
    g
    sugar
  • 75
    ml
    smooth apricot jam
  • 25
    ml
    medium curry powder
  • 10
    ml
    turmeric
  • 10
    ml
    salt
  • 750
    ml
    vinegar
  • 2
    pieces crushed ginger
  • 5
    black peppercorns
  • 25
    ml
    oil
  • 4
    onions, sliced
  • lemon leaves
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Clean the fish but do not remove the skin. Cut into fillets, arrange in a greased oven dish and season lightly with salt and pepper. Add 100 ml water. Cover and bake for about 20-30 minutes until the fish is just done. Blend the sugar, apricot jam, curry powder, turmeric, salt and vinegar in a saucepan. Add 125 ml water. Wrap the ginger and peppercorns in a piece of muslin and add to the mixture. Bring to the boil and cook for 10 minutes. Heat the oil in a pan and fry the onion until soft. Add the curry mixture and simmer for a further 10 minutes. Remove the ginger and peppercorns and pour a little of the hot curry sauce into a stainless steel or earthenware dish. Arrange the fish and sauce in alternating layers in the dish. Add a few lemon leaves. Cover and leave for at least three days before serving. The curried fish keeps well in the fridge or freezer. Serves 6-8.
 

Read more on: fish/seafood  |  bake  |  curry
 

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