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Curried fish

By admin
11 November 2013

Serves 6–8

This is a great dish, because you can make it in advance and keep it in the refrigerator. It is delicious hot or cold.

5 thick hake fillets

salt and pepper to taste

60 ml (1/4 cup) oil, for frying

3 large onion, sliced

30 ml (2 tablespoons) curry powder

3 ml (1/2 teaspoon) turmeric

45–60 ml (3–4 tablespoons) sugar

375 ml (1½ cups) white vinegar

salt and pepper to taste

juice of 1 lemon

Cut each fillet into three pieces. Season well with salt and pepper. Heat 15 ml (1 tablespoon) of the oil in a pan and fry half the fish until cooked. Repeat with another 15 ml (1 tablespoon) of the oil and the remaining fish. Remove from the pan and arrange in a glass dish. Set aside. Fry the onions in the rest of the oil (30 ml) until soft. Add the curry powder and turmeric, and fry until fragrant. Add the sugar and vinegar, and bring to the boil. Simmer for 10 minutes and season with salt and pepper. Pour over the fish and leave to cool. When the fish is at room temperature, cover and refrigerate for two days (this allows time for the flavours to develop). Serve cold with bread and salad, or heat it and serve with rice or potatoes and vegetables.