Cape Pickled Fish (Kaapse Kerrievis) 500 gram firm, white fish fillets (see notes below) 1 large onion (or 2 small onions), sliced 1 teaspoon mild curry powder 1 teaspoon turmeric 1/2 teaspoon ginger

Cape Pickled Fish (Kaapse Kerrievis) 500 gram firm, white fish fillets (see notes below) 1 large onion (or 2 small onions), sliced 1 teaspoon mild curry powder 1 teaspoon turmeric teaspoon ginger

This pickled fish will keep in an airtight container in the fridge for up to 6 months

Kerrievis / Pickled fish This will keep in a jar in the fridge for up to 6 months

Pickled Fish: a treasured sweet-sour, spicy classic of South African cuisine, traditionally eaten at Easter time. Prepare two days in advance and store in the fridge ready to enjoy over a long weekend! #Easter #recipes #SouthAfrica

Pickled Fish: a treasured sweet-sour, spicy classic of South African cuisine, traditionally eaten at Easter time. Prepare two days in advance and store in the fridge ready to enjoy over a long weekend!

Cape Malay Style Pickled Fish

Cape Malay Style Pickled Fish

Enjoy the flavour of the Cape with this traditional Easter dish. The fish is cooked, then pickled, and then served cold. It also keeps well in the fridge.

Pickled fish, Cape Malay style

Cape Malay Pickled Fish

Everything South Africa – Cape Malay Pickled Fish. Beautiful served cold with some soft bread

Cape Pickled Fish with Lime, Thyme & White Pepper, and a Pickled-Fish Paté, from the left-overs | Scrumptious South Africa

Cape Pickled Fish Paté, made with the leftovers of Easter pickled fish. A creamy, lightly spiced dip, delicious with hot toast.

Cape Malay-Style pickled fish

Cape Malay-Style pickled fish

Cape Malay-style pickled fish, a traditional Good Friday dish in South Africa


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