FOR THE FISH

Ingredients

- 1kg Hake or snoek (If you using fresh hake, freeze it for at least a day before thawing and using.. It holds better) 

- Wash, rinse and drain fish of all excess water. 

- Sprinkle over a little salt

Masala for fish

- 1 Heaped teaspoon of garlic flakes

- 1 Heaped teaspoon of jeera

- 1 Level teaspoon koljana / coriander 

- 1 Teaspoon Kashmiri chili powder

- 1 Level teaspoon salt

Method 

Mix spices with a little water to make a thick paste and rub on the fish. 

Dip/coat masala fish in a mixture of ½ cup self-raising flour and 1 tablespoon cornflour. 

Fry in medium/hot oil for 4 minutes per side. 

Allow to drain on roller towel


FOR THE PICKLED ONIONS

Ingredients 

7 Large onions peeled and sliced into thick rings

1½ Cups of brown vinegar

½ Cup water

½ Cup brown sugar

5 Bay leaves

1 Teaspoon peppercorns

1 Teaspoon whole coriander seeds

1 Level teaspoon salt

2 Tablespoons turmeric

2 Heaped tablespoons of Raja Hot Curry

¼ Cup apricot jam

¼ Cup Mrs. Balls Chutney 

Method

In a large pot over medium heat bring all the above ingredients to a slow boil. (except the onions) 

Once boiling add the onions and mix well to ensure all the onions are well coated. 

Bring to a boil once again, reduce heat and simmer over medium heat for 7 minutes. 

Mixture should be thick and bubbly. 

Place your fish in a glass pyrex and spoon over the onions and picked sauce. 


Once cooled completely, refrigerate and enjoy.