Curry Sauce and Pickled Fish
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | kg | White fish fillet (Filet de fera) |
| 200.00 | g | Flour, white |
| 800.00 | g | Onions |
| Garlic | ||
| 100.00 | g | Sugar |
| 1.00 | kg | KNORR Curry Sauce 6 x 2L |
| 500.00 | ml | Water |
| 100.00 | ml | Oil, Sunflower |
| 100.00 | g | ROBERTSONS Seasoning Rub 4 X 700g |
| 50.00 | ml | Vinegar, white local |
| 1.00 | g | Bay leaves |
Preparation
Fish:1. Coat the fish in Robertsons Seasoning.
2. Coat with flour and shallow fry
until done 3 minutes.
3. Place on roller towel or
greaseproof paper to remove excess
oil .
Curry Sauce:1. Saute the onions, bay
leaves and crushed garlic in
oil for 5 minutes or until
the onions are translucent.
2. Add the sugar, curry
sauce, boining
water and vinegar and
allow to simmer on a low
heat for 10 minutes.
3. Place the fish inn a
casserole dish and pour
the curry sauce over.
4. Serving suggestions:
it can be served hot or
cold with thinly
sliced brochette or rice.
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