CAPE MALAY CURRIED FISH

Ingredients

  • 1kg Brito’s baby hake or yellowtail
  • Flour for dusting
  • St Louis fish spice (optional)
  • 2large onions, cut into rings
  • 375mlwhite vinegar
  • 280mlwater
  • 300g brown sugar
  • 15mlSt Louis mild or hot curry powder (increase according to taste)
  • 5mlturmeric
  • St Louis salt & black pepper to taste
  • St Louis chilli flakes (optional)
  • 2mlfine ginger (or fresh ginger finely chopped)
  • 1 teaspoon Brito’s crushed garlic
  • 4bay leaves
  • 10coriander seeds
  • B-well olive oil

Method

  1. In a saucepan over medium heat, add 1 tablespoon of oil. Once hot, gently sauté the onion until soft. Add the ginger, garlic, and all spices and fry gently for a few minutes, or until fragrant.
  2. Add the vinegar and sugar and stir until the sugar has dissolved, then leave to simmer for 20 minutes. In the meantime, add salt and pepper to the flour and dust the fish (pat off the excess flour).
  3. Heat 1 tablespoon of oil in a heavy-based frying pan.
  4. Once hot, fry the fish until golden (it should still be juicy and tender)
  5. Place a layer of fish in a deep dish and pour some of the hot sauce over so that it is covered. Add another layer of fish followed by sauce and continue until all fish is covered. Top with chilli flakes.
  6. Let it cool and then chill in the fridge until ready to serve.