Curry Fish — Vinegar

Ingredients

• Version 1: brown vinegar500 ml
• Version 1: water125 ml
• Version 1: sugar60 ml
• Version 1: large onions, sliced into rings3
• Version 1: peppercorns10 ml
• Version 1: chilli flakes5 ml
• Version 1: curry powder30 ml
• Version 1: ginger powder1 ml
• Version 1: fish masala10 ml
• Version 1: bay leaves5
• Version 1: apricot jam30 ml
• Version 2 (SA WW, for 2 kg fish): vinegar1 l
• Version 2: sugar300 g
• Version 2: cumin5 ml
• Version 2: coriander seeds, crushed and toasted15 ml
• Version 2: bay leaves6
• Version 2: turmeric10 ml
• Version 2: curry powder10 ml
• Version 2: crushed garlic4 cloves
• Version 2: onions, thinly sliced5
• Version 2: olive oil45 ml
• Version 2: peppercorns10 ml
• Version 2: ginger5 ml

Method

1. Fry the onions.
2. Add the other ingredients and cook.
3. Pour the curry sauce over fried fish and allow to marinate.

Notes

Two versions on one page; the second is an SA Weigh-Less recipe for 2 kg of fish.