|1 kg||hake fillets — skinless and boneless|
|2||onion — sliced|
|oil — for frying|
|2 cup||vinegar — white wine|
|1||green chillies — sliced|
|1||peppercorns — whole|
|salt and freshly ground black pepper — to taste|
|2||jam — apricot|
Dust the fish in the flour then shallow fry to brown on both sides. Sauté the onions until translucent and without any colour. Add the curry powder, vinegar, sugar, chilli, peppercorns, salt and jam then cook for 5 minutes. Add the fish, then cook for another 2 minutes making sure to cook the fish through. Allow the mixture to cool before placing it into jars and refrigerating until ready to eat. Serve traditionally with hot cross buns or with toasted bread.
This recipe was printed with permission by Zola Nene.