Name: Curried Fish With Peach Relish
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cape Malay
Ingredients: 500.00 g hake chopped; 5.00 ml salt to taste; 150.00 ml flour; 100.00 ml oil for deep frying; 1.00 green pepper chopped; 15.00 ml vegetable oil; 10.00 ml curry powder mild; 5.00 ml salt; 5.00 ml garlic cloves, crushed; 2.00 ml freshly ground black pepper; 2.00 ml allspice ground; 250.00 ml vinegar cider; 1.00 onion chopped; 1.00 garlic cloves, crushed; 0.50 red chilli deseeded and chopped; 50.00 g fresh coriander chopped; 1.00 lemon zest and juice

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Ingredients (17)

500.00 g	hake — chopped
5.00 ml	salt — to taste
150.00 ml	flour
100.00 ml	oil — for deep frying

Marinade: onions, halved and sliced

1.00	green pepper — chopped
15.00 ml	vegetable oil
10.00 ml	curry powder — mild
5.00 ml	salt
5.00 ml	garlic — cloves, crushed
2.00 ml	freshly ground black pepper
2.00 ml	allspice — ground
250.00 ml	vinegar — cider

Peach Relish :peach slices, drained and coarsely chopped

1.00	onion — chopped
1.00	garlic — cloves, crushed
0.50	red chilli — deseeded and chopped
50.00 g	fresh coriander — chopped
1.00	lemon — zest and juice

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Method:

Season the fish portions with salt and
coat them with the flour. Heat the oil and
fry the fish on both sides until golden
brown.

Marinade
Sauté the onions and green
pepper in the oil until soft. Add all the
spices and fry for 1 minute, then add the
vinegar and bring to the boil. Leave the
marinade to cool before pouring it over
the fried fish. Marinate for about 24 hours.

Relish
Mix all the ingredients for the relish
and leave in the fridge for 24 hours to allow the flavours to mix.
Arrange the fish on a bed of lettuce and
spoon the relish on top. Serve with freshly
baked bread and butter.