Fish with curry sauce and potatoes

By admin
14 March 2012

Preparation time: 10 min

Cooking time: 20 min

Serves: 4


10 ml (2 t) oil

1 onion, finely chopped

2 cloves of garlic, chopped

250 ml (1 c) grape vinegar

125 ml (½ c) water

60 ml (¼ c) brown sugar

10 ml (2 t) curry powder

5 ml (1 t) ground coriander

salt and freshly ground black pepper to taste


4 white fish fillets (hake or yellow tail)

10 ml (2 t) fish spice

5 ml (1 t) dried mixed herbs

5 ml (1 t) garlic flakes

5 ml (1 t) onion flakes

juice of 1 lemon

30 ml (2 T) olive oil


Heat oil in a frying pan, add the onion and cook until translucent.

Add the rest of the ingredients and simmer for 5 minutes until thick and sugar has dissolved.


Cut fish into serving portions. In a bowl mix fish spice, mixed herbs, garlic flakes, onion flakes, lemon juice and olive oil.

Place the fish in the bowl and marinade for 15 minutes.

Pan-fry the fish in a hot pan for 5 minutes or until flesh flakes easily with a fork.

Serve the fish and sauce with cubed curry potatoes.

Photo: David Briers

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