2. Mix the salt, cake flour and curry
powder with a little cold water to
form a paste. Add this, with the
apricot jam and sugar, to the
boiling vinegar mixture. Also add
the onions and cook for about
30 minutes ? the onion should still
3. Coat the hake in cake flour,
then dip it into the egg-and-water
mixture. Fry it in heated oil until
golden brown. Remove from the
oil and place in the curry sauce.
Simmer the fish for about a minute.
Remove from the curry sauce and
place in a shallow glass bowl. Pour
the curry sauce over and allow to
cool. Refrigerate for at least 24 hours
to allow the flavours to develop.
Wine suggestion: Vinegar and
curry are not wine-friendly
ingredients but an off-dry or
slightly sweeter Gewürtztraminer
will stand up to the pickled flavour.
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