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
O gits! Ons vind nie die blad waarna jy soek nie.
Die kerrievis-resep op bl. 114 was elke Paasnaweek op ons tafel. Ek gee die resep ekstra geur met vinkel- en koljandersaad. genoeg vir 8 1,75 kg ferm wit vis 45 ml olyfolie sout en varsgemaalde swartpeper 100 g (125 ml) suiker 50 ml kerriepoeier 15 …
Curried hake with fresh green chutney. This is a good way to serve everyday fish. Serve a lime pickle as well to add extra zing to this mild, aromatic curry. If there's no time to make a fresh chutney, try a bottled mango chutney.
A Cape Town Easter Favorite, Pickled Fish. A combination of fried fish, marinading in onions, seeds, bay leaves, white wine vinegar, curry powder, turmeric ect... My first ever batch!!
Cape Malay Pickled Fish
A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel. Also try:Peri Peri Beef Salad
Recipe: Cape Malay pickled curry fish - Curious: The Curious Wines Wine Blog
This recipe comes from our new South African winery, Kanu. It’s a tried and tested Jane-Anne Hobbs Rayner recipe, and is sure to be the highlight of the day. The best part is that the longer in advance you prepare it, the better. Ingredients For the fish: 1 kg fresh kingklip or deep-sea hake …
Pickled Fish Recipe - Food.com
This is a tangy and interesting way of preparing fish. Another prepare-ahead meal for great summer entertaining.