Cape Malay Fish Curry

A community recipe by susanvs

Not tested or verified by Nigella.com

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Introduction

Try this once and make it again and again. It keeps well in the fridge for 3-4 days. If you take smaller pieces of fish you can even make a starter of this.

Ingredients

Serves: 0

Metric Cups

1 kilogram unsalted snoek (sliced - or any firm fish - yellowtail)
5 millilitres salt
2 millilitres milled pepper
½ lemon (juice)
sunflower oil
1 large onion (finely chopped)
2 cloves garlic (crushed)
15 millilitres curry powder
5 millilitres turmeric
10 millilitres cake flour
250 millilitres water
2 allspice berries
1 bay leaf (or lemon leaf)
5 millilitres vinegar
20 millilitres sugar
15 millilitres apricot jam (smooth)

2⅕ pounds unsalted snoek (sliced - or any firm fish - yellowtail)
fluid ounce salt
fluid ounce milled pepper
½ lemon (juice)
vegetable oil
1 large onion (finely chopped)
2 cloves garlic (crushed)
1 fluid ounce curry powder
fluid ounce turmeric
fluid ounce cake flour
9 fluid ounces water
2 allspice berries
1 bay leaf (or lemon leaf)
fluid ounce vinegar
1 fluid ounce sugar
1 fluid ounce apricot jam (smooth)

Method

Cape Malay Fish Curry is a community recipe submitted by susanvs and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Season the fish with salt and pepper, sprinkle with the lemon juice and set aside.

Heat a little oil in a saucepan and saute the onion and the garlic for 5 minutes or until the onion is transparent. Add the curry powder and the turmeric and mix well. Sprinkle the flour over and stir it in. Add the water and bring to boil, stirring.

Reduce the heat to low and add the fish, allspice and bay or lemon leaf. Simmer, covered for 15 minutes.

Mix the vinegar, sugar and apricot jam and add to the saucepan. Simmer, stirring occasionally for another 15 minutes.

Add more salt and pepper if necessary. Serve immediately with rice.

Season the fish with salt and pepper, sprinkle with the lemon juice and set aside.

Reduce the heat to low and add the fish, allspice and bay or lemon leaf. Simmer, covered for 15 minutes.

Mix the vinegar, sugar and apricot jam and add to the saucepan. Simmer, stirring occasionally for another 15 minutes.

Add more salt and pepper if necessary. Serve immediately with rice.