Cape Malay Curried Fish
Posted in Cape Malay Recipes Tell-a-Friend
This traditional Cape Malay curried fish dish layered with cooked onions and saturated with a sweet-sour sauce is very similar and just as tasty as Cape Malay Pickled Fish.
Ingredients
2 kg yellowtail
5 onions, sliced into rings
125 ml sugar
45 ml curry powder
15 ml turmeric
salt and pepper to taste
750 ml vinegar
125 ml water
6 bay leaves
30 ml lemon juice
Method
Clean and fillet fish, cut into portions and sprinkle with salt and pepper
Mix the vinegar, water, lemon juice, curry powder, spices and the sugar together in a separate saucepan
Add the onion rings and bay leaves and cook for about 40 minutes
Add salt and pepper to taste
Place the fillets carefully in the mixture making sure they are well-covered
Cook for ± 20 minutes until fish is cooked
Spoon the sauce over and turn the fish if necessary
Pack the fish in layers on a serving dish, covering each layer completely with the hot sauce and onions
Pour the remaining sauce over the fish and leave to cool, place in fridge
Curried fish is ready to be eaten in about 2 - 3 days, but should keep in the fridge for up to a week
Serve in the traditional manner with a green salad and crispy bread rolls.
Tips
Although in my opinion yellowtail is the best fish to use, geelbek, kabeljou, kingklip or any firm, dry white fish can be used. Ask your fishmonger to clean and fillet the fish for you.
Category: Entrée
Cuisine: Cape Malay
Sub-Category: Traditional
Total Views: 4865
Word Count: 552
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