TRADITIONAL PICKLED FISH

1 Kg Fresh Fish, cut into portions (ie. Hake or Yellow Tail)

Cake Flour to dust the fish

Oil for frying

CURRY SAUCE

2 Big onions, cut into rings

5 cloves Garlic (optional)

375 ml White Vinegar

250 ml Water

125 ml Sugar or to taste

15 ml Curry powder

10 ml Coriander

10 ml Cumin

5 ml Tumeric

5 ml Salt

2 ml Fine Ginger

1 ml Black pepper corns

4 ml Wonder Pepper Corns and cloves

4 Bay leaves

20 ml Maziena mixed into a paste with a little water

Place fish all in a plastic bag. Add the flour and season with salt. Shake the plastic bag to cover fish with flour. Fry pieces of fish in warm oil until cooked and brown on both sides.

Mix all the ingredients, except the maziena paste in a large saucepan and heat until boiling point. Cook for 5 minutes with the lid off or until the onions are transparent and cooked. Thicken with maziena paste.

Place the fish in a big casserole dish and pour the hot curry sauce over until the fish is covered in sauce. Allow to cool off and place in fridge. The fish will stay fresh for about 5 days in fridge. Serve with a delicious fresh garden salad and home baked bread....There you are! Enjoy.