CUR­RIED FISH STEW

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SERVE 4 Prepa­ra­tion time: 10 min Cook­ing time: 25- 30 min

1 Sea­son the fish fil­lets with salt and pep­per Heat the oil in a pan and fry the fish un­til done Re­move from the pan and set aside

400 g fish fil­lets salt and freshly ground pep­per 15 ml ( 1 T) oil

CURRY SAUCE

2 onions, sliced 500 ml ( 2 c) wa­ter 15 ml ( 1 T) oil 15 ml ( 1 T) roasted masala 30 ml ( 2 T) whole pick­ling spice 1 bay leaf 45 ml ( 3 T) sugar 125 ml ( ½ c) white wine vine­gar 2 Curry sauce Bring the sliced onions and wa­ter to the boil in a deep saucepan Sim­mer un­til the onions are soft and the wa­ter has nearly evap­o­rated 3 Add the oil and fry the onions un­til they be­gin to change colour Add the spices and bay leaf and stir- fry un­til fra­grant 4 Add the sugar and white wine vine­gar to the onions and sim­mer un­til the sauce has re­duced slightly 5 Put the fish fil­lets in the pan and sim­mer gen­tly for 5 min­utes 6 Serve on rice with fresh co­rian­der and lemons or limes, if pre­ferred

■ A firm, fleshy fish such as hake ( fresh or frozen) works best in a curry dish ■ Stir in a few hand­fuls of spinach just be­fore serv­ing, if pre­ferred

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