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TRADITIONAL CAPE CURRY FISH

Serves 4 – 5

Ingredients

1kg Fresh hake cut into pieces
OR…
750 g Frozen fish moots
Cake flour to roll fish in
Salt
Cooking Oil

CURRY FISH SAUCE:
2 Big onions, cut into rings
5x Fresh garlic cloves (optional)
375 ml White OR Brown vinegar
250 ml Water
60-125 ml Brown Sugar or to taste

15 ml Medium curry powder of masala
10 ml Coriander
10 ml Cumin
5 ml Turmeric
5 ml Salt
2 ml Ginger
1 ml Black peppercorns
4 Each of all spice and cloves
4 Bay leaves
15-20 ml Maizena, mixed with a little water to make a paste

Method

  1. Roll fish in flour and salt and panfry until ready – don’t overcook the fish – you will see the fish done when there is no more pink and you see white.
  2. Drain fish on towel and keep aside.

SAUCE:

  1. Mix all sauce ingredients except maizena paste in a biggish pot and heat until boiling.
  2. Leave for 5 minutes without lid or until onions are soft and see-through.
  3. Thicken with maizena paste.
  4. Pack fish in a NON-METAL bowl and pour warm sauce over until fish is fully covered.
  5. Add a LITTLE oil too.
  6. Let it cool off, cover and leave in fridge.
  7. Can eat it immediately OR up to 5 days later if kept in a fridge.

TIP:

Never keep Curried Fish in a metal dish rather use a glass dish/bowl.