Current special Tupperware - Valid from 05.04 to 09.05 - Page nb 20

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onions set bowl pan sugar brown frozen ginger black ingredients curry cooking paper fridge oils water white cookware sliced knorr cups

2 . st “ " PICKLED FISH RECIPE COOKING TIME: 10 MIN STANDING TIME: UNTIL FISH COOLS INGREDIENTS 1.5 kg hake fillets (frozen) flour (for coating fish) 2 cups oil (for frying) 4 large onions, sliced into rings 750 ml white or brown vinegar 500 ml water 750 ml brown sugar 30 ml Rajah medium curry powder 10 ml Robertsons turmeric 10 ml salt 5 ml Robertsons ginger 16 black peppercorns 45 ml Knorr brown onion Soup (mixed with a little water to form a smooth paste) PREPARATIONS 1. Coat the frozen fish in flour and pan-fry in heated oil until cooked. 2. Drain on paper towel and set aside. 3. In a Universal Cookware Stockpot (4.L) mix all the ingredients for the curry sauce except the brown onion soup. Boil uncovered for 5 min. 4. Add the cooked fish and the brown onion soup. 5. Stir gently until the sauce thickens then allow to simmer for a further 5 minutes. 6. Cool and spoon into a Ultimate Bowl (3 L). 7. Store in the Ultimate Bowl (3 L) in the fridge.