Recipes

1. 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.
2. 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.
3. In the meantime, season the fish to taste with salt and then dip in the flour, shaking off the excess.
4. 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.
5. Drain on kitchen paper, place in a large glass dish and set aside.
6. 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.
7. 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.