A request from Wilhelm Van Niekerk for a traditional South African Pickled Fish. There are lots of versions of this recipe. I make mine like this. Its a very common Cape Malay recipe. Use a firm white fish. And you can decide how hot you would like it to be. Ingredients. 2 kg firm white fish, cut into large chunks A cup of cake flour 2 eggs Oil for frying A few large onions, sliced 2 tblsp Turmeric 75 ml Curry powder (mild, such as Rajah) 15ml Masala (use a medium one) 10 ml crushed cumin seed 10 ml whole black peppercorns A few curry leaves A few Bay leaves 30 ml sugar 2 1/2 cups water 1 cup white wine vinegar. Method Season the fish with salt. Place the flour in a large dish. Beat the eggs in a bowl. Heat the oil in a large pan. Dip the fish chunks into the flour, then the egg and fry in hot oil. Fry until brown on both sides. Remove fish with a slotted spoon and drain on paper towels. Now add the sliced onions to the same pan, adding more oil if needed. Fry the onions until soft and it turns a pale brown colour. Add the turmeric, curry powder, masala, cumin, Black peppercorns, curry leaves and bay leaves.Add the sugar. and salt to taste. Cook for about 2 minutes and then add water and vinegar. Simmer for a few minutes until the sauce thickens. Remove from heat. Transfer sauce to a large glass or ceramic dish or saucepan with a lid. Place the fish gently into the the curried mixture. Cover and place in a fridge for about 2 days.
Posted on: Wed, 02 Apr 2014 14:46:12 +0000
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