Seasoned Sea Salt Seasoning, Butter Chicken Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce, Fish Spice
You will need
800 g – 1 kg filleted, but not skinned, white fish e.g. Hake or Cape Salmon
Ina Paarman’s Fish Spice
canola oil
6 medium onions, sliced into rings – separate the rings
1½ cups (375 ml) water
¾ cup (180 ml) cider or white wine vinegar
1 t (5 ml) turmeric
¼ cup (60 ml) sugar
2½ t (12.5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
1 x 250 ml Ina Paarman’s Butter Chicken Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce
Method
Season the fish generously on both sides with the Fish Spice and pan-fry it in 1 cm deep oil until just cooked through on the inside and nicely browned on the outside. Remove from the pan to a plate (don’t drain on kitchen paper because the little extra oil is needed in the sauce).
In a medium saucepan, cook the onion rings, water, cider vinegar, turmeric, sugar and Seasoned Sea Salt for 5 – 7 minutes. To cook the onions, but keep them crisp, spoon the onions out, but don’t discard the liquid. Add the Butter Chicken Curry Cook-In Sauce or Cape Malay Curry Cook-In Sauce to the liquid and bring to the boil. Taste for seasoning.
Place a layer of onion on the bottom of a glass, porcelain or enamel dish with a lid. Place half the fish on the bed of onions, cover with half the remaining onions. Add the final layer of fish and onion. Pour the curry sauce over. Cover and refrigerate for at least 24 hours before using. It is best after 2 days. Delicious with a salad and crispy rolls.
