Author Topic: Curried Hottentot / Mackerel  (Read 1453 times)

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Offline Ray Hall

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Curried Hottentot / Mackerel
« on: July 17, 2009, 08:03:31 AM »
Ingredients
2 kg fresh fish (mackerel or Hottentot)
salt
pepper
100 g sugar
75 ml smooth apricot jam
25 ml medium curry powder
10 ml turmeric
10 ml salt
750 ml vinegar
2 pieces crushed ginger
5 black peppercorns
25 ml oil
4 onions, sliced
lemon leaves

Method:
Preheat the oven to 180 ºC (350 ºF). Clean the fish but do not remove the skin. Cut into fillets, arrange in a greased oven dish and season lightly with salt and pepper. Add 100 ml water. Cover and bake for about 20-30 minutes until the fish is just done. Blend the sugar, apricot jam, curry powder, turmeric, salt and vinegar in a saucepan. Add 125 ml water. Wrap the ginger and peppercorns in a piece of muslin and add to the mixture. Bring to the boil and cook for 10 minutes. Heat the oil in a pan and fry the onion until soft. Add the curry mixture and simmer for a further 10 minutes. Remove the ginger and peppercorns and pour a little of the hot curry sauce into a stainless steel or earthenware dish. Arrange the fish and sauce in alternating layers in the dish. Add a few lemon leaves. Cover and leave for at least three days before serving. The curried fish keeps well in the fridge or freezer. Serves 6-8.


Offline John

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Re: Curried Hottentot / Mackerel
« Reply #1 on: November 12, 2009, 10:44:20 AM »
te lekker

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Offline samll a

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Re: Curried Hottentot / Mackerel
« Reply #2 on: March 01, 2017, 07:42:24 AM »
 :woo_hoo:
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