Serves 4
400 g -500 g hake, kabeljou or any other firm white fish available
2 t (10 ml) Ina Paarman's Seasoned Sea Salt
2 T (30 ml) flour
canola oil
2 onions, finely sliced into rings
½ cup (125 ml) water
½ cup (125 ml) cider or white wine vinegar
1 t (5 ml) turmeric
1 t (5 ml) Ina Paarman's Seasoned Sea Salt
1 x 200 ml Ina Paarman's Tikka Curry Coat & Cook Sauce
fresh coriander
As soon as you get home season the fish with Seasoned Sea Salt. Cover with cling film and leave to firm in the fridge under an ice brick until you are ready to start.
Dip and shake the fish in the flour and fry it in hot oil, about ½ cm deep, in a frying pan. The outside must be crispy and golden. Don't overcook the fish. Remove from the pan to a plate (don't drain on kitchen paper).
Slice the onion and cook only for 4 minutes in a mixture of water, vinegar, turmeric and Seasoned Sea Salt. Drain. Reserve ¼ cup of vinigar water. Mix with Tikka Curry Sauce. Place half the fish into a dish and add half the Tikka Curry Sauce over and top with half the onions. Repeat the layers with the remaining fish, onion rings and Tikka Sauce. Cover and keep in the fridge for at least 8 hours. Top with fresh coriander. Can be kept for refrigerated for 5 days.
400 g -500 g hake, kabeljou or any other firm white fish available
2 t (10 ml) Ina Paarman's Seasoned Sea Salt
2 T (30 ml) flour
canola oil
2 onions, finely sliced into rings
½ cup (125 ml) water
½ cup (125 ml) cider or white wine vinegar
1 t (5 ml) turmeric
1 t (5 ml) Ina Paarman's Seasoned Sea Salt
1 x 200 ml Ina Paarman's Tikka Curry Coat & Cook Sauce
fresh coriander
As soon as you get home season the fish with Seasoned Sea Salt. Cover with cling film and leave to firm in the fridge under an ice brick until you are ready to start.
Dip and shake the fish in the flour and fry it in hot oil, about ½ cm deep, in a frying pan. The outside must be crispy and golden. Don't overcook the fish. Remove from the pan to a plate (don't drain on kitchen paper).
Slice the onion and cook only for 4 minutes in a mixture of water, vinegar, turmeric and Seasoned Sea Salt. Drain. Reserve ¼ cup of vinigar water. Mix with Tikka Curry Sauce. Place half the fish into a dish and add half the Tikka Curry Sauce over and top with half the onions. Repeat the layers with the remaining fish, onion rings and Tikka Sauce. Cover and keep in the fridge for at least 8 hours. Top with fresh coriander. Can be kept for refrigerated for 5 days.
