Ingredients

• 2 kg geelbek

• 5 onions, sliced into rings

• 125 ml sugar

• 45 ml curry powder

• 15 ml turmeric

• salt and pepper to taste

• 750 ml vinegar

• 125 ml water

• 6 bay leaves

• 30 ml lemon juice

Method

Clean and fillet fish, cut into portions and sprinkle with salt and pepper. Mix the vinegar, water, lemon juice, curry powder, spices and the sugar together in a separate saucepan. Add the onion rings and bay leaves and cook for about 40 minutes. Add salt and pepper to taste. Place the fillets carefully in the mixture making sure they are well-covered. Cook for ± 20 minutes until fish is cooked. Spoon the sauce over and turn the fish if necessary. Pack the fish in layers on a serving dish, covering each layer completely with the hot sauce and onions. Pour the remaining sauce over the fish and leave to cool. Place in fridge. Curried fish is ready to be eaten in about 2 - 3 days, but should keep in the fridge for up to a week. Serve in the traditional manner with a green salad and crispy bread rolls.

Tips

Geelbek, kabeljou, kingklip or any firm, dry white fish can be used. Ask your fishmonger to clean and fillet the fish for you.