Recipe Credit by SPAR Farzana Kumandan @sprinklesandspicect
INGREDIENTS
*For the Snoek
- 1kg snoek
- Wash, rinse, and drain fish of all excess water.
- Sprinkle over a little salt
*Masala for the snoek
- 1 heaped teaspoon garlic flakes
- 1 heaped teaspoon jeera (cumin
- 1 level teaspoon koljana (coriander)
- 1 teaspoon Kashmiri chili powder
- 1 level teaspoon salt
METHOD
- Mix the spices with a little water to make a thick paste and rub on fish.
- Dip/coat masala fish in a mixture of ½ cup self-rising flour and 1 tablespoon cornflour.
- Fry in medium/hot oil for 4 minutes per side.
- Allow to drain roller towel
INGREDIENTS
***For the pickled onions…
- 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 raja hot curry
- ¼ cup apricot jam
- ¼ cup Mrs. Balls Chutney
METHOD
- In a large pot over a 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 boil once again, reduce heat, and simmer over a medium heat for 7 minutes.
- The mixture should be thick and bubbly.
- Place your fish in a glass Pyrex and spoon over the onions and pickled sauce.
- Once cooled completely, refrigerate.
