Curried Hake Kebabs - Recipe

INGREDIENTS:
Marinade

• 15 ml Cooking Oil
• 1 Medium onion, sliced
• 2.5 ml Turmeric
• 7.5 ml 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

Kebabs

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