Recipe by Bokenpop aka Madeleine
This is a tangy and interesting way of preparing fish. Another prepare-ahead meal for great summer entertaining.
Top Review by kiwidutch
Loved it! This combination of curry, turmeric etc works very well together. The bayleaf was from a friends bay tree and full of flavour too. I made mine on Friday and by Sunday evening we wanted to eat it... yum! DH liked it very much too but said that it's a once-in-a-while recipe that is especially suits those hot balmy summer days when you are so hot that you don't want to put too much effort into eating but fancy something full of taste. we had ours with a tapas type meal and it was lovely. Please see my rating system: 4 stars for a very different style of fish recipe, but one that stands out from the crowd with it's interesting combination of spices. Not for every day but definiately a keeper. Thanks!
- 1 kg firm white fish fillet, cut into portions
- 1⁄4 cup oil, for frying
- 3 onions, sliced
- 20 ml curry powder
- 5 ml turmeric
- 30 ml brown sugar
- 125 g raisins
- 500 ml wine vinegar
- 150 ml water
- 2 bay leaves
- 30 ml apricot jam
- salt and pepper, to taste
Directions See How It's Made
- Pat fish dry and fry until golden.
- Drain and cool on paper towel.
- When cool, layer in a deep dish.
- In a clean pan, heat a little oil and fry onions til soft.
- Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
- Stir in vinegar and water to make a thin sauce.
- Add bay leaves, apricot jam and seasonings to taste.
- Simmer uncovered for 10 minutes.
- Pour over fish, cover and refrigerate for at least 3 days before serving.