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‎Kitchen Ba‎'s Curried Pickled Fish

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TRH ‎Kitchen Ba‎'s Curried Pickled Fish.jpg
2 kilo’s Cape Hake filleted and cut into pieces
2 large onions cut into rings
10 peppercorns
6 Bay leaves
1 cup white vinegar
2 cups water
1 desert spoon medium curry powder
1 desert spoon corn flour
1 extra cup water
6 table spoons smooth apricot jam
Oil for frying the fish
11/2 cups plain flour.
In a large pot place the vinegar and the 2 cups of water, onions and pepper corns, and bay leaves and bring to a boil.
Cook until onions are soft. Mix together curry powder and corn flour and add to the extra cup of water and stir until no lumps.
Add this to the onions and stir until sauce thickens.
Add the apricot jam and still has melted stirring constantly. Once melted remove from the heat.
Coat the fish pieces in flour. Heat a frying pan with enough oil to fry the fish.
When the oil is hot place fish pieces into hot oil and fry on both sides till nice and golden. Remove cooked fish and drain on paper towel, repeat process until all the fish is cooked. Place cooked fish in to a deep dish and pour curry sauce over the fish.
Allow to cool, and once cooled cover and place in the fridge over night. This fish will keep for 4 weeks in an air tight container.
Prepared, tried and tested by:  Kitchen Ba

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