How to Make It
In a small saucepan, heat the sake until warm. Add the apricots and let stand at room temperature until softened, about 30 minutes. In a mini food processor, puree the apricots, sake, vinegar, sugar, water and salt. Strain the puree through a sieve.
In a small saucepan, heat the canola oil. Add the curry powder, peppercorns and turmeric and cook over moderately low heat, stirring, until fragrant, about 2 minutes. Add the shallot and ginger and cook, stirring, until softened, about 3 minutes. Add the clam broth, vinegar, bay leaf and sugar and bring to a simmer. Cook over moderate heat until the sauce is reduced by half, 8 to 10 minutes. Discard the bay leaf. Transfer the sauce to a blender and, with the machine on, add the butter one cube at a time until incorporated and the sauce is thickened. Transfer the sauce to a small bowl and keep warm.
In a medium enameled cast-iron casserole or heavy saucepan, heat 2 inches of oil to 400°. Set a rack over a baking sheet. Spread the all-purpose flour in a shallow bowl. In a large bowl, combine the tempura flour, sparkling water and ice cubes and whisk until barely blended, with some small lumps remaining. Season the fish with salt, then dredge in the all-purpose flour, dusting off the excess. Dip the fish in the tempura batter, letting the excess drip off. Fry the fish, turning occasionally, until golden, crisp and cooked through, 5 to 7 minutes. Transfer the fish to the rack to drain briefly.
Spoon some of the Cape Malay sauce in the center of each plate and top with the cod tempura. Spoon the apricot puree on one side of the fish and arrange some pineapple on the other. Garnish with cilantro and serve with rice.
Tempura flour is a specially blended coating mix based on soft wheat flour and potato starch or cornstarch. It's available at supermarkets and Asian specialty shops.