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PICKLED FISH

PICKLED FISH
By Shanaaz Parker


INGREDIENTS:
1kg Cob, cut into portions   

5ml Salt
10ml White Pepper
30ml Fish Spice
Oil for frying
CURRY SAUCE:
15ml Oil
6  Large Onions, sliced
4  Cloves Garlic, crushed
400ml Brown Vinegar
60ml Sugar (more if desired)
30ml Turmeric
60ml Curry Powder
30ml Cayenne Pepper
20ml Fish Spice
5 Bay Leaves
6 Whole all spice
Salt to taste
4 Dried Red Chillies (optional)

METHOD:
Season fish with fish spice, salt and pepper. Fry fish in hot oil for 5 minutes on each side or until medium brown and cooked through. Remove from oil and drain on absorbent paper.
To make the curry sauce, cook onions, oil, garlic, sugar, vinegar, chillies and all spices in a saucepan for about 15 – 20 minutes until well blended. Add salt to taste.
Place fish slices in a deep dish and cover with the sauce. Store, covered, in refrigerator for 24 hours before serving, to allow the flavours to develop.

Serves 8 – 10

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