Curried Pickled Fish is the perfect make ahead starter dish
2 kilo’s Cape Hake filleted and cut into pieces
2 large onions cut into rings
6 Bay leaves
1 cup white vinegar
2 cups water
1 dessert spoon medium curry powder
1 dessert spoon cornflour
1 extra cup of water
6 tablespoons smooth apricot jam
Oil for frying the fish
1 ½ cups plain flour.
In a large pot place the vinegar and the 2 cups of water, onions, and peppercorns, and bay leaves and bring to a boil.
Cook until onions are soft. Mix together the curry powder and cornflour and add to the extra cup of water and stir until no lumps.
Add this to the onions and stir until the 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 then fry it on both sides till nice and golden. Remove cooked fish and drain on a paper towel, repeat the process until all the fish is cooked. Place cooked fish into a deep dish and pour curry sauce over the fish.
Allow to cool, and once cooled cover and place in the fridge overnight. This fish will keep for 4 weeks in an air-tight container.
Prepared, tried, and tested by: Kitchen Ba