3 Onions cut into rings
10 pieces white fish 6x4cm blocks
1 egg whisked
Cup of Cake Flour
2 Tablespoons Mazeina
Salt
Madras Curry Powder
Rajah Curry Powder
1 heaped teaspoon of tumeric
6 black pepper corn kernels
5 bay leaves
2 table spoons oil
1 cup sugar
1.5 cup vinegar
2-3 cups water
Frying the fish
The idea is to make a battered fish. Like fish and chips style.
Marinade fish with salt pepper and curry spice
Coat in whisked eggs and then dust with cake flour
Shallow fry in oil until crispy and cooke.
Set aside on paper towel while you prepare the sauce and onions
The Onion Pickle
In a deep pot, heat the two table spoons of oil
Add pepper corns and bay leaves.
Once it starts to sizzle add about 1 table spoon of Rajah Curry powder and 1 table spoon of Madras curry powder. Add the teaspoon of tumeric as well.
Roast spices for about 30 sec.
Add onions and coat with spices
Add 1 teaspoon of salt to taste
Cover and simmer for about 5 min stirring occasionally
If you prefer soft texture to onion cook for longer
Add the sugar, vinegar and water and bring to boil
Mix Mazeina in water and add to Mixture
Boil for about 20 minutes , Taste to see if you need any extra ingredients, ie salt, sugar and water.
Layer fish in a separate dish and then add pickle to it. Soak for about an hour, Serve with hot cross buns
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