Ingredients
- 1.5 KG HAKE OR ANY FIRM WHITE fish, PORTIONED (I CUT IT IN APPROXIMATE 4CM X 4CM PIECES - BUT IT IS YOUR CHOICE)
- 7 ML salt
- 50 ML oil
- salt & FRESHLY ground black pepper
- 5 onions, CUT INTO THICK SLICES
- 2 garlic cloves, CHOPPED FINELY
- 3 CM PIUECE OF ginger, CHOPPED FINELY
- 30 ML curry powder OR masala spice
- 10 ML ground cumin
- 10 ML ground coriander
- 10 ML turmeric
- 1 cinnamon QUILL (STICK), CRUSHED
- 8 black pepper cornS
- 5 bay leaves
- 250 ML white wine vinegar
- 200 ML PURE orange juice
- 125 ML water
- 60 ML apricot jam
- 75 ML sugar
- 100 G sultanas
Description
THIS IS A RECIPE THAT WAS INTRODUCED MANY MANY MANY MANY YEARS AGO BY THE MALEY SLAVES TO PRESERVE FISH. WE (SOUTH AFRICANS) STILL SERVE IT OVER EASTER WEEKEND....
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