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Method:

  • Olive oil 30.0 ml
  • Onions (finely chopped) 350.0 g
  • Bay leaves 3.0 pc
  • Black peppercorns 5.0 g
  • Fresh garlic (finely chopped) 10.0 g
  • Ginger (crushed) 10.0 g
  • Garam Masala 5.0 g
  • Turmeric (ground) 7.0 g
  • Boiling water 500.0 ml
  • Brown sugar 45.0 g
  • White Wine Vinegar 250.0 ml
  1. Method:

    • In a pot, heat oil and sauté onions for 10 min until soft.
    • Add bay leaves, black peppercorns, garlic and ginger and cook for 2 min. Add Robertsons Rajah Mild & Spicy, garam masala and turmeric and cook for 3 min.
    • Add the chicken stock to the pot with sugar and vinegar and simmer for 20 min. Place the fish carefully in the poaching liquid and simmer for a further 20 min until cooked through.
    • Transfer to a glass / porcelain dish and chill for 1 – 2 days.
  2. Chef's Tip:

    • Not a fan of hake? Replace the hake with a fish of your choice.