|2 tbsp||olive oil|
|4||large onions — sliced|
|2 tbsp||fresh ginger — grated|
|1-2||red chillies — sliced (optional)|
|1 tbsp||mild curry powder|
|1 tsp||ground tumeric|
|1 tsp||garam masala|
|1 tsp||coriander seeds — crushed|
|1 tsp||ground cumin|
|1 cup||brown sugar|
|3 cup||white vinegar|
|1 tsp||corn flour|
|1/4 cup||cold water|
|1 x 600 g||Sea Harvest Hake Fillets|
Set a large frying pan over medium-high heat. Add the olive oil then add the onions and fry for 10 minutes until softened. Add the ginger, garlic and chilli and fry for a minute until fragrant. Add the curry powder, turmeric, garam masala, coriander seeds and cumin and fry for 2 minutes to cook the spices. Add the sugar, vinegar, water and bay and curry leaves and simmer for 20 minutes.
Mix the cornflour and the water together to form a slurry and then stir this into the pickle mix. Simmer for 5 more minutes to thicken.
Preheat the oven to 180 ºC.
Lay frozen Sea Harvest Hake Fillets onto a baking tray. Place into the oven for 18-20 minutes until cooked through. Alternatively cook in an air fryer for the recommended time.
You can serve the cooked fish with the pickled sauce immediately but for a more authentic version it needs time to pickle – overnight or for up to 3 days. Place the cooked fish into a container and pour the pickle sauce and onions over the fish. Cover with cling film or seal with a lid and place into the fridge for 2-3 days to marinate.
Serve cold with buttered hot cross buns or rice.
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