Curried Fish

Makes 16 portions



2kg fish portions
salt and pepper
750ml vinegar
flour for dusting
oil for frying
40g (75ml) cornflour
400g (500ml) Huletts White Sugar
or Huletts SunSweet Brown Sugar

4 onions, chopped
10 dried peaches
25ml tumeric
12,5ml curry powder
10ml salt
6 peppercorns
4 cloves
4 bay leaves



  1. Dry the fish portions with a kitchen towel and flavour with salt and pepper.
  2. Sprinkle with 125ml vinegar.
  3. Dust fish with flour until completely coated. Fry the fish portions in shallow, medium hot oil until done, ± 4 minutes per side.
  4. Mix 60ml of the vinegar with the cornflour to form a smooth paste and keep aside.
  5. Place all the other ingredients, except the fish portions and the cornflour paste, in a pot and bring to the boil.
  6. Simmer for 15 minutes.
  7. Stir in the cornflour mixture and boil until the sauce is thick and shiny.
  8. Place the fish portions in layers in a container and pour curry sauce over each layer.
  9. Top with the remaining sauce.
  10. Keep in the fridge until needed.

The flavour of the fish intensifies over time.