Golden Safari Pickled Fish
- 125 ml SAFARI Golden Sultanas
- 2 large onions, sliced into medium-thick rings
- 650 ml water
- 200 ml ordinary white vinegar
- 125 ml white sugar
- 10 ml ginger root, grated
- 15 - 30 ml mild curry powder
- 10 ml ground turmeric
- 5 ml ground all spice
- 2 whole star anise
- 15 black peppercorns
- 4 bay leaves
- salt to taste
- 800 g hake fillets, cut in half
- seasoned flour
- oil for frying
- 45 ml corn flour
- Place the onions, water, vinegar, sugar, ginger root, curry powder, turmeric, all spice, star anise, peppercorns, Safari Golden Sultanas and bay leaves in a saucepan. Season to taste; curry foods ask for a lot of salt, you may use up to 10 ml, but start with 5 ml and taste and add until you are satisfied.
- Bring to a boil, reduce heat and simmer without a lid until the onions are cooked, the curry powder has cooked through and the liquids have reduced a little, about 20 – 30 minutes.
- In the meantime, season the fish to taste with salt and then dip in the flour, shaking off the excess.
- Heat about 1 cm of oil in a frying pan and fry the fish in batches in medium-hot oil until golden and cooked on both sides.
- Drain on kitchen paper, place in a large glass dish and set aside.
- Mix the corn flour with a little cold water into a paste. Then stir as much of the paste into the curry sauce until it’s thickened to your liking, but not too thick. Simmer for 5 more minutes.
- Pour the hot curry sauce over the fish and allow to cool completely before covering and storing it in the fridge for at least 24 hours before serving.
Chefs Hint: Use yellow tail as an alternative. And since this is spicy, you can add finely chopped chilli tot taste if you like heat.
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