60ml of PnP Extra Lite Olive Oil
3 PnP Onions, thickly sliced
15g of Rajah Medium Curry Powder
1 pinch of PnP Cloves
2 of PnP Bay Leaves
15g of Selati White Sugar
1 can of Koo Apricot Halves in Syrup, (410g), drained
80ml of PnP Spirit White Vinegar
1 dash of Cerebos Spice Salt and Pepper
125ml of Snowflake Cake Flour
1kg firm white fish fillet, cut into 6cm x 6cm cubes
1 Tbsp of PnP Seedless Raisins, (optional), to serve
8 slices PnP rye bread, to serve
1 block of Lurpak Butter Salted, to serve
Heat 1 Tbsp (15ml) oil and fry onions until soft and translucent.
Add curry powder, ground cloves, bay leaves and sugar. Fry until fragrant.
Add appricots, water and vinegar. Simmer for 15 minutes.
Season sauce to taste and set aside to cool.
Place flour in a large bowl. Season with salt and pepper.
Dip fish cubes in flour and dust excess off.
Heat remaining oil and fry fish until golden.
Place fish in a large bowl, coat with curry sauce and marinate for at least an hour
Serve at room temperature, with a generous sprinkling of raisins, alongside buttered slices of rye bread.
Cook's note: This dish keeps for 2-3 weeks if stored in the fridge. Make pickled fish a few days ahead of Easter - the flavour develops beautifully.