With the sweet, sticky flavours of apricot we all know and love, these Cape Malay fish sosaties will go down a treat on the braai this weekend.

SERVES 6 // COOKING TIME 40 min, plus marinating time

INGREDIENTS
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

METHOD
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.