Cape Malay curry fish: A traditional South African dish

Name: Cape Malay curry fish: A traditional South African dish
Total time: 60 min
Ingredients: 3/4-1 kg fresh hake or yellowtail (a firm fish); flour to sprinkle on the fish that you must fry lightly; 2 large onions, cut into rings; 375 ml white vinegar; 250 ml water; 375 g sugar (sweetener to taste, optional); 15 ml curry powder (I use much more, as we like it hot, and I experiment with different curry mixes); 5 ml turmeric; 5 ml salt; 8 black peppercorns; 2 ml fine ginger (you can use fresh ginger finely chopped); 4 bay leaves; 10 coriander seeds; 1 chopped chilli (optional); 30 ml cornflour; 30 ml water to make a paste with the flour; Olive oil

www.thesouthafrican.com

It's time to celebrate your heritage with some Cape Malay curry fish on some freshly baked bread, shared with your family.

View full recipe on www.thesouthafrican.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thesouthafrican.com.

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Ingredients

3/4-1 kg fresh hake or yellowtail (a firm fish)
flour to sprinkle on the fish that you must fry lightly
2 large onions, cut into rings
375 ml white vinegar
250 ml water
375 g sugar (sweetener to taste, optional)
15 ml curry powder (I use much more, as we like it hot, and I experiment with different curry mixes)
5 ml turmeric
5 ml salt
8 black peppercorns
2 ml fine ginger (you can use fresh ginger finely chopped)
4 bay leaves
10 coriander seeds
1 chopped chilli (optional)
30 ml cornflour
30 ml water to make a paste with the flour
Olive oil