|1 kg||kingklip — hake, Cape salmon, yellowtail or any firm fish fillets|
|cake flour — mixed with salt and pepper to taste for dusting fish|
|4||onions — peeled and sliced|
|3||garlic cloves — crushed|
|3cm||fresh ginger — grated|
|30 ml||curry powder|
|10 ml||ground coriander|
|60 ml||smooth apricot jam|
|250 ml||Safari Brown Spirit Vinegar — or Safari White Spirit Vinegar|
|salt and pepper to taste|
Pat the fish fillets dry. Lightly dust with the flour mixture and shake off any excess flour. Heat the oil and fry the fish over medium heat, turning once, until golden and cooked through.
Remove from the pan and place in a single layer in a deep dish.
In the same pan, fry the onions, garlic and ginger until the onions just start to soften. Add the curry powder, turmeric and coriander and fry for 1 more minute.
Add the jam, sugar, vinegar, water, bay leaves and seasoning to taste.
Bring to the boil and boil for 3 minutes. Pour over the fish. Spread onions out evenly.
Allow to cool completely before covering with plastic wrap. Refrigerate for at least 8 hours or overnight.
The taste will improve if refrigerated for longer (2 days).
Serve with lightly toasted buttered hot cross buns.