Spiced Fish

This is a simple way of keeping fish after it has been cooked, for up to 3 days. The sauce is highly spiced and flavoured with vinegar and it is this that preserves the fish. If you do not wish to use cod, herrings or mackerel may be used instead.

3 oz. seasoned flour, made with

3 oz. flour, 1 teaspoon salt and

½ teaspoon black pepper

3 lb. cod fillets, skinned and cut into

2-inch pieces

2 fl. oz. vegetable oil

SAUCE

1 tablespoon flour

1 green chilli, seeded and finely chopped

½ teaspoon hot chilli powder

½ teaspoon ground coriander v teaspoon ground cumin

½ teaspoon ground cardamom v teaspoon ground ginger ;’r teaspoon ground cloves

2 garlic cloves, crushed

1 teaspoon turmeric

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons soft brown sugar

15 fl. oz. white wine vinegar

15 fl. oz. m cups water

2 large onions, sliced

2 bay leaves

2 teaspoon fennel seeds

12 black peppercorns

Place the seasoned flour on a plate. Coat the fish pieces thoroughly in the mixture, shaking off any excess.

In a large frying-pan, heat half the oil over moderate heat. When the oil is hot, add the fish pieces, a few at a time, and fry them for 3 to 4 minutes on each side or until they are well browned and flake

Spiced Fish is marinated in a highly seasoned sauce and served cold. easily when tested with a fork. With a slotted spoon, remove the fish pieces from the pan and drain on kitchen paper towels. Fry and drain the remaining fish pieces in the same way, adding more oil as required.

Place the fish pieces in a deep serving dish. Set aside.

In a medium-sized mixing bowl, com-bine the flour, chilli, chilli powder, coriander, cumin, cardamom, ginger, cloves, garlic, turmeric, salt, pepper and sugar. Using a wooden spoon, stir in 2 fluid ounces of the vinegar to make a smooth paste. Gradually stir in the remaining vinegar and the water.

Pour the mixture into a large saucepan and place it over moderate heat. Add the onions, bay leaves, fennel seeds and peppercorns to the pan and bring the mixture to the boil over moderate heat, stirring occasionally. Reduce the heat to low, cover the saucepan and simmer the sauce for 30 minutes. Remove the pan from the heat. Strain the sauce into the dish containing the fish. Discard the contents of the strainer. Set aside to cool completely.

Cover the dish and store in the refrigerator for up to 3 days.

Serve the fish from the dish.

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