Monday, 4 June 2012



15 ml Cooking Oil
1 Medium Onion, sliced
2.5 ml Turmeric Powder
7.5 ml Cartwrights, Medium Curry powder
2 Peppercorns
1 Bay Leaf
10 ml All Gold Smooth Apricot Jam
15 ml Sugar
1 ml Salt
62.5 ml Fresh Lemon Juice

250 g Sea Harvest Fresh From The Sea Hake Fillets, cut into bitesize cubes.
8 Button Mushrooms
4 Pickling Onions, halved
8 Dried Apricots
4 Skewers

Heat oil and saute onions until soft. Add turmeric and curry powder and fry for about 2 minutes.
Add remaining ingredients and simmer for about 10 - 15 minutes.
Thread fish cubes onto skewers alternate with onions, button mushrooms and pickling onions.
Place kebabs in the marinade and keep chilled in the refrigerator for 2 - 3 hours.
A shorter marinade time will influence the end taste and will be less flavoursome.
Brush oil over the grid and braai fish over medium heat coals for 5 - 10 minutes on each side until cooked.
Continue to baste with the marinade while cooking.
The Kebabs can be placed under the grill for 8 minutes or until cooked.
A great tip when working with skewer sticks, soak them in water to stop them from burning
or use flat metal skewers.