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This will work well with about 4 kg Skinless
Fillets.
Ingredients
:
You’ll
need the following – Flower; Cooking Oil; 3 to 4 onions;
Spices –
Turmeric; Curry Powder Mild or Hot; Salt and Pepper; White
Sugar;
750 ml White Grape Vinegar; Corn Flower; Sultanas; Water;
Cooking:
Coat
Skinless Fish Fillets with Flower and Fry in Cooking Oil
In a separate pot sweat the onions until soft, rings are best
and then add-----
1 Table Spoon Turmeric;
2
Table Spoons Curry Powder;
Salt
and Pepper to Taste;
Sugar
to Taste;
One
Cup Sultanas
Grape
Vinegar and approx 500ml of water. (Water added depends on
how much you like the taste of Vinegar)
Mix
the lot together and let simmer for 5 minutes.
Make
up a Corn Flower water mix in a tea cup and stir in with the
mix.
Let
it simmer for another 5 minutes.
You
should have a sweet spicy smelling sauce in the pot.
Take the cooked fish and place in a deep dish.
Pour the sauce over the fish and make sure all the is fish
covered.
Seal the dish with glad wrap and place the dish in the fridge
to chill.
You can eat in about 30 minute’s time. The fish will
keep up to a week in the fridge.
ENJOY.
Best fish to use, Couta; Natal Snoek; Garrick; Yellow Tail;
King Fish; Brusher.
Well
that should do it. Good Luck hope you have a good meal!
Cheers,
Burnsy
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