MALAY PICKLED FISH

Lunch Ideas ?

INGREDIENTS:
10 pieces medallions of fish
Egg milk ( 1 egg to 250 ml milk)
Seasoned flour
Oil for deep frying

SAUCE:
3 Tbls oil
1 Tbls yellow mustard seeds
2 large onions, sliced in rings
2 tsp crushed garlic
½ cup each red and green pepper, sliced
3 tsp medium curry powder
1 tsp masala
1 ½ tsp tumeric
1 ml cloves
1 ml nutmeg
4 bay leaves ?
1 cup white spirit vinegar
2 tsp tomato ? paste
2 cups vegetable ? / fish ? stock
2 tsp fresh coriander
1 cup hot Chutney
Salt and pepper

FISH: Heat oil in deep fryer.
Dip portions of fish into egg/ milk and into the flour.
Fry until cooked and golden brown.
Drain on a paper towel.

SAUCE: Heat oil in a deep saucepan, add onions, garlic and mustard seeds,
fry till softened.
Add peppers, all spices and bay leaf ?
Lightly sauté for 5 minutes.
Add vinegar, tomato paste and stock and bring to the boil.
All to simmer for 5 minutes. When sauce starts to thicken, add Chutney and
coriander and stir well.
Adjust seasoning.
Pour sauce over the fish and bake in the oven for 15 minutes until fish is
cooked through.
Allow to cool. Cover and refrigerate for 5 days.

Eat as required.

Recipe Inspiration: Mrs. Balls Chutney

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