14 servings
Prep: 1 hr 30 mins,
Cooking: 25 mins
Serve with a dollop of raita and garnish with fresh coriander leaves.
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Ingredients (26)
FISH:
1 | onion — large, finely sliced |
1 tsp | oil |
1 | curry powder — medium |
1/2 tsp | turmeric |
1/2 tsp | coriander — seeds |
2 | bay leaves |
2 | curry leaves |
3 | cloves |
4 | black peppercorns — whole |
180 ml | vinegar — brown |
150 ml | water |
3 | jam — apricot |
3 | sultanas — optional |
1/2 tsp | salt |
1,5 tsp | flour — cake |
500 g | hake — fillet |
1/4 cup | flour — seasoned |
2 | oil |
fresh coriander — handful, chopped | |
salt and freshly ground black pepper — to taste |
ROTI TACOS (makes 14):
350 g | flour — cake |
2 ml | Baking powder |
1 tsp | salt |
400 ml | water — ice cold |
80 g | butter — softened |
1/2 cup | flour — for rolling |
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