Cape Malay Fish Sosaties


3 tbsp butter

3 onions, peeled and sliced

3 tbsp curry powder

3 tbsp coriander seeds

3 tbsp brown sugar

1 cup white wine vinegar

Juice of 3 lemons

1.5 kg hake fillet, cut into 5 cm cubes

18 dried apricots

Salt and black pepper



  1. Melt the butter in a large pot over medium heat. Fry onions until soft, 5 minutes.
  2. Add the curry powder and coriander seeds. Fry until fragrant, 2 minutes.
  3. Add sugar and cook until it caramelises, 3 minutes.
  4. Add vinegar and lemon juice, and simmer for 10 minutes. Remove from the heat and allow to cool.
  5. In the meantime, place fish and dried fruit on 6 wooden skewers. Season and place 1 layer in a non-metal container.
  6. Pour the cooled marinade over the fish. Place in the fridge at least overnight, preferably for 3 days, to allow the flavour to develop. Turn the sosaties 2–3 times while they are marinating.
  7. Braai the sosaties over medium coals for 20 minutes or cook in a 180°C oven for 20 minutes.



Photo Credit: Pinterest


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