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1 kg firm, boneless fish like hake, yellowtail or kingklip
Salt & freshly ground black pepper to taste
250 ml LANCEWOOD® Buttermilk, shake well before opening
250 ml cake flour
45 – 60 ml oil for frying
300 ml brown vinegar
125 ml sugar
160 – 250 ml water (depending on tartness preferred)
5 – 7.5 ml salt (to taste)
75 ml mild curry powder
15 ml turmeric
4 bay leaves
3 large onions, sliced
Cut the fish into medium sized portions (about 7 cm x 7 cm). Sprinkle with salt and pepper and dip into the buttermilk. Roll in flour and dust off excess flour. Carefully fry in hot oil turning over once, until cooked through. Arrange in a single layer in a glass or ceramic dish. Keep aside.
Pour the vinegar into a pot and add the sugar and 160 ml water. Add salt to taste. Cook over medium heat until the sugar has dissolved. Mix the curry powder and turmeric and add to the vinegar mixture. Add the cloves and bay leaves and cook for 1 minute. Adjust sauce sweetness according to your liking with more sugar and water if needed. Add the onions to the pot and allow to cook until the onions soften but still remain crunchy. Once the sauce is ready, pour over the fish and spread the onions out evenly. Leave to cool completely. Cover and refrigerate for 2 days before serving. Serve with hot cross buns and salad.
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