Ingredients
- 30 ml olive oil
- 5 large onions, cut into thin rings
- 3 cm piece fresh ginger, grated
- 4 cloves garlic, crushed
- 80 ml Pakco curry paste
- 5 ml turmeric
- 15 ml whole allspice
- 5 ml coriander seeds
- 5 ml ground cumin
- 6 bay leaves
- 750 ml white vinegar
- 200 g sugar
- 150 g smooth apricot jam
- 500 g Basic Grilled Fish
How to Make It
- In a stainless-steel saucepan over medium heat, add the olive oil and, when hot, gently sauté the onions until translucent.
- Add the ginger, garlic, curry paste and the spices and fry gently for a few minutes or until fragrant.
- Add the bay leaves, vinegar and sugar and stir until the sugar has dissolved.
- Add the apricot jam and slowly bring to a boil. Reduce the heat and simmer for 20 minutes.
- Place a layer of grilled fish into a deep glass or non-metallic container and pour a little of the hot sauce over it, to cover. Continue layering the fish and the sauce until all the fish is covered.
- Cool, then refrigerate until ready to serve.