5 tsp mild curry powder
2 tsp turmeric
1 tsp coriander seeds
1 tsp cumin (whole or powder)
2 Tbsp olive oil
3cm piece fresh ginger (grated)
5 onions (cut into rings)
4 cloves garlic (crushed)
6 bay leaves
1 litre white vinegar
2kg hake fillets (cut into portions)
Black pepper (freshly ground)
Add a spoon of oil to a saucepan over medium heat and gently sauté the onion until translucent. Add ginger, garlic and spices and fry for a few minutes.
Add vinegar and sugar to the saucepan and stir until the sugar is dissolved. Let it simmer for 20 minutes.
Dust the fish with the seasoned flour. Heat a spoon of oil in a frying pan and fry the fish until golden but still succulent.
Place a layer of fish in a deep glass container and pour a little of the sauce over it. Continue layering fish and sauce until all the fish is covered. Cool until ready to serve.
Serves: 4 to 6
Cooks in: 25 minutes
Pairs well with Offspring Cape White Blend.PRINTABLE RECIPE CARD