Ingredients
±1kg yellow tail
Spice with Robertson’s Peri Peri spice and Ina Paarman’s fish spice and dust with cake flour fried in shallow oil until done
Slice onions in thin slices
Add to 750 ml white vinegar
Add few bay leaves and few peppercorns
One teaspoon Turmeric spice,
2 teaspoons curry powder and
½ teaspoon mild chilli powder,
salt and sugar to taste.
Method:
Boil until onions is soft and transparent.
Put fish in a Pyrex dish with lid and pour hot onions mixture over fish.
Prepared, tried and tested by: Feriel Sonday
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