Recipes

Market Day

Curried Fish

Makes 16 portions Ingredients 2 kg fish portions salt and pepper 750 ml vinegar flour for dusting oil for frying 40 g (75 ml) cornflour 400 g (500 ml) Huletts White Sugar or Huletts SunSweet Brown Sugar 4 onions, chopped 10 dried peaches 25 ml tumeric 12,5 ml curry powder 10 ml salt 6 peppercorns 4 cloves 4 bay leaves

Method

1. Dry the fish portions with a kitchen towel and flavour with salt and pepper.
2. Sprinkle with 125 ml vinegar.
3. Dust fish with flour until completely coated. Fry the fish portions in shallow, medium hot oil until done, ± 4 minutes per side.
4. Mix 60 ml of the vinegar with the cornflour to form a smooth paste and keep aside.
5. Place all the other ingredients, except the fish portions and the cornflour paste, in a pot and bring to the boil.
6. Simmer for 15 minutes.
7. Stir in the cornflour mixture and boil until the sauce is thick and shiny.
8. Place the fish portions in layers in a container and pour curry sauce over each layer.
9. Top with the remaining sauce.
10. Keep in the fridge until needed.

The flavour of the fish intensifies over time.