Name: Traditional cape curried fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Cuisine: Cooking Method
Ingredients: 15.00 ml salt; 1.00 kg fish fillet; 1.00 fish frozen fillets; 35.00 ml oil for shallow frying; 5.00 garlic cloves; 375.00 ml vinegar white or brown; 250.00 ml water; 125.00 ml brown sugar to taste; 15.00 ml curry powder or masala; 10.00 ml coriander ground; 5.00 ml turmeric; 5.00 ml salt; 2.00 ml ginger ground; 1.00 ml black peppercorns whole; 4.00 allspice and cloves, whole; 4.00 bay leaves or curry leaves; 20.00 ml cornflour paste; 10.00 ml water

Recipe Disclaimer

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Ingredients (18)

fish: cake flour for coating the fish

15.00 ml	salt
1.00 kg	fish — fillet
1.00	fish — frozen fillets
35.00 ml	oil — for shallow frying

curry sauce: large onions, sliced into rings

5.00	garlic — cloves
375.00 ml	vinegar — white or brown
250.00 ml	water
125.00 ml	brown sugar — to taste
15.00 ml	curry powder — or masala
10.00 ml	coriander — ground
5.00 ml	turmeric
5.00 ml	salt
2.00 ml	ginger — ground
1.00 ml	black peppercorns — whole
4.00	allspice — and cloves, whole
4.00	bay leaves — or curry leaves
20.00 ml	cornflour — paste
10.00 ml	water

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Method:

Fish: Lightly season the flour with salt and use to coat the fish.
Pan-fry in enough heated oil until done.
(If using frozen fish fillets place them in a bowl of cold water and remove any scales with a knife before cooking.)
Drain the fish on paper towels and set aside.

Sauce: In a fairly large saucepan bring all the ingredients except the cornflour to the boil.
Cook uncovered for 5 minutes or until the onions are soft and translucent.
Thicken with the cornflour paste.
Arrange the fish in a nonmetallic bowl and pour over the hot curry sauce, ensuring the fish is completely covered.
Also pour over a little oil.
Leave to cool, cover and store in the fridge.
(The fish will keep well in the fridge for at least five days but it can be served immediately.)