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Perhaps the best-known and most versatile Cape fish is snoek. The Malays discovered long ago that serving it in a curry sauce was a dish fit for the gods.


  • 1kg unsalted snoek, sliced
  • ml salt
  • 2ml milled pepper
  • juice of % lemon
  • sunflower oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 15ml curry powder
  • 5ml turmeric
  • 10ml cake flour
  • 250ml water
  • 2 allspice berries
  • 1 bay or lemon leaf
  • 5ml vinegar
  • 20ml sugar
  • 15ml smooth apricot jam           


Season the snoek with salt and pepper, sprinkle with the lemon juice and set aside. Heat a little oil in a saucepan and saute the onion and garlic for about 5 minutes, or until the onion is transparent. Add the curry powder and the tummeric and mix well. Sprinkle the flour over and stir it in. Add the water and bring to the boil, stirring. Reduce the heat to low and add the snoek, allspice and bay or lemon leaf. Simmer, covered, for 15minutes. Mix the vinegar, sugar and apricot jam and add to the saucepan. Simmer, stirring occasionally, for another 15 minutes. Add more salt and pepper if necessary. Serve immediately with cooked rice or crushed wheat.

Serves 6

Variations : Other firm-fleshed fish can he used instead of snoek, for example, yellowtail.