|
Prep: 70 minutes
Chill: Overnight
Ingredients:
1 kg fresh hake fillets
cut into pieces
500ml canola oil, for frying
For the batter:
180g flour, plus extra for dusting
1 Tsp baking powder
1 Tsp low-sodium fish seasoning
3 cups cold sparkling water
For the curried onions:
3 Tsp vegetable oil
4 large onions, sliced
4 garlic cloves, crushed
1 Tsp coriander seeds
2 star anise
1 Tsp fennel seeds
1 stick cinnamon
1 thumb-sized piece of ginger, grated
1 Tsp cumin seeds
1 Tsp garam masala
1 Tsp turmeric
1 Tsp med curry powder
100g brown sugar
2 cups white vinegar
salt, to taste
|
Product to use:
Kenwood Stand Mixer or
Kenwood Food Processor
Method:
- To make the batter, combine the flour, baking powder, paprika, fish seasoning and coriander in a large bowl.
In the Stand mixer or Food processor, mix the eggs and water, then add the dry ingredients to the machine you chose and blend on a low speed to form a medium-thick batter.
- Preheat the oil to 160°C in a deep-fryer or large saucepan. Pat the fish dry with kitchen paper, dust with flour, then dip into the batter. Fry in batches and drain on kitchen paper.
- To make the curried onions, heat the oil in a saucepan. Gently fry the onions, garlic and ginger;
Meanwhile, toast the coriander seeds, fennel seeds, cinnamon, star anise and cumin seeds in a dry pan, then add to the onions and fry over medium heat for 10 minutes, or until onions are translucent.
- Add the garam masala, turmeric and medium curry powder and stir through thoroughly. Gently fry for 5 minutes, then stir in the sugar and vinegar ;Simmer over low heat for 20 minutes, stirring occasionally. Season with salt
- Pour the sauce liberally over the fried fish, ensuring each piece of fish is well coated with the sauce.
Chill overnight.
This is best served at room temperature with cold coleslaw.
Pro tip: Thinly sliced onions in seconds? Our MultiPro attachment has you covered.
|
