CURRIED PICKLED FISH
CURRIED PICKLED FISH
SHORT DESCRIPTION
Embrace the delectable taste of this timeless fish dish, traditionally served during Easter, and savour the vibrant diversity of flavours.
Serves 4
INGREDIENTS
1 x I&J Deep Water hake Prime Medallions 450 g pack
3 x medium onions
1 cup flour
2 tsp. (10 ml) salt
1 tsp. (5 ml) white pepper
¾ cup sunflower oil for frying
1 cup water
1 sachet concentrated fish stock
1 Tbsp (15 ml) apricot jam
½ cup red wine vinegar
1 tsp. (5 ml) Garam Masala
1 Tbsp (15 ml) curry powder
1 tsp. (5 ml) turmeric
1 tsp. (5 ml) fennel powder
1 tsp. (5 ml) Allspice
A pinch cinnamon powder
Fresh curry leaves
2 Tbsps (30 ml) brown sugar
2 Tbsps (30 ml) raisins
METHOD
1.
Dip the frozen I&J Deep Water Hake Medallions in hot water and then roll them in the seasoned flour. Pan-fry in sunflower oil over medium heat until golden brown.Â
Dip the frozen I&J Deep Water Hake Medallions in hot water and then roll them in the seasoned flour. Pan-fry in sunflower oil over medium heat until golden brown.Â
2.
Remove the Medallions from the pan, add the sliced onions, and braise for 2 minutes.
Remove the Medallions from the pan, add the sliced onions, and braise for 2 minutes.
3.
Mix the water, vinegar, fish stock, jam, Allspice, curry powder, cinnamon powder, fennel powder, curry leaves and brown sugar together.
Mix the water, vinegar, fish stock, jam, Allspice, curry powder, cinnamon powder, fennel powder, curry leaves and brown sugar together.
4.
Add the mixture and the raisins to the onions and simmer until the sauce thickens.
Add the mixture and the raisins to the onions and simmer until the sauce thickens.
5.
Place Cape Hake medallions into a deep dish, layered with the onions and sauce. Cover and refrigerate for 24 hours
Place Cape Hake medallions into a deep dish, layered with the onions and sauce. Cover and refrigerate for 24 hours
6.
Serve with toasted raisin bread or hot cross buns and butter.
Serve with toasted raisin bread or hot cross buns and butter.
SHORT DESCRIPTION
Embrace the delectable taste of this timeless fish dish, traditionally served during Easter, and savour the vibrant diversity of flavours.
INGREDIENTS
1 x I&J Deep Water hake Prime Medallions 450 g pack
3 x medium onions
1 cup flour
2 tsp. (10 ml) salt
1 tsp. (5 ml) white pepper
¾ cup sunflower oil for frying
1 cup water
1 sachet concentrated fish stock
1 Tbsp (15 ml) apricot jam
½ cup red wine vinegar
1 tsp. (5 ml) Garam Masala
1 Tbsp (15 ml) curry powder
1 tsp. (5 ml) turmeric
1 tsp. (5 ml) fennel powder
1 tsp. (5 ml) Allspice
A pinch cinnamon powder
Fresh curry leaves
2 Tbsps (30 ml) brown sugar
2 Tbsps (30 ml) raisins
