Curried Fish Cakes Sauce

Ingredients

• 1.825 gram canned apricot halves, drained; juice reserved; puréed and sieved
• 2.250 millilitre vinegar
• 3.10 millilitre curry powder, 2 teaspoons
• 4.2 onions, large; sliced
• 5.1 millilitre salt, ¼ teaspoon
• 6.4 ginger snap biscuits
• 7.25 millilitre tomato sauce, 2 tablespoons; ketchup
• 8.12.5 millilitre chutney, 1 tablespoon

Method

1. 1.Slice onions. Drain apricots and reserve juice.
2. 2.Combine all ingredients except the apricots. Boil altogether until it bubbles.
3. 3.When cold, add the apricots and pour over fried fish cakes.
4. 4.To make sauce for only 1 kg fish: halve the apricots but not the juice. Also halve the remaining ingredients.

Notes

• Card note: 'This sauce is sufficient for fish cakes made from 2 kg fish.'
• A Cape Malay-influenced sweet curry sauce — also excellent over plain fried fish.
• Serve over Fried Fish Cakes (see separate recipe in this collection).