Traditional cape curried fish

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 20
Servings 5
Time 15

Ingredients

  • 50
    ml
    fish: cake flour for coating the fish
  • 15
    ml
    salt
  • 1
    kg
    fresh fish, sliced into fillets, or
  • 1
    packet (750 g) frozen fish fillets
  • 35
    ml
    oil for shallow-frying
  • 2
    curry sauce: large onions, sliced into rings
  • 5
    garlic cloves (optional)
  • 375
    ml
    white or brown vinegar
  • 250
    ml
    water
  • 125
    ml
    brown sugar or to taste
  • 15
    ml
    curry powder or masala
  • 10
    ml
    ground coriander
  • 5
    ml
    turmeric
  • 5
    ml
    salt
  • 2
    ml
    ground ginger (optional)
  • 1
    ml
    black peppercorns
  • 4
    each allspice berries and cloves
  • 4
    bay or curry leaves (optional)
  • 20
    ml
    cornflour, blended to a smooth paste
  • 10
    ml
    water
 

Method

10
 
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.)

 

Read more on: fish/seafood  |  shallow-fry
 

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