Curried fish

Recipe from: 3/25/1999 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 800
    g
    frozen hake fillets
  • cake flour for dusting
  • oil for frying
  • CURRY SAUCE
  • 2
    large onions, sliced into rings
  • 375
    ml
    white or brown vinegar
  • 250
    ml
    water
  • 375
    ml
    white or brown sugar
  • 15
    ml
    curry powder
  • 5
    ml
    turmeric
  • 5
    ml
    salt
  • 2
    ml
    ground ginger
  • 8
    whole peppercorns
  • 4
    bay leaves
  • 30
    ml
    cornflour
  • 30
    ml
    water
 

Method

 
Dust the fish with cake flour and pan-fry in heated oil until done (the fish will flake easily with a fork). Drain on paper towelling to remove excess oil. Mix all the ingredients for the curry sauce except the cornflour and water in a fairly large saucepan and bring to the boil. Stir to dissolve the sugar and simmer slowly, uncovered for five minutes. Blend the cornflour and water to form a smooth paste and add to the sauce with the fish. Simmer gently for five minutes, while stirring carefully until the sauce thickens. Cool and spoon into a plastic container or glass jar (do not use a metal container). Cover and store in the fridge. The fish will keep in the fridge for about five days.
 

Read more on: fish/seafood  |  shallow-fry  |  curry
 

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