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Curry Pickled Fish

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Louise Venter
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Last updated 1 year ago

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A wonderful traditional South African feast: Pickled Fish! This dish has been eaten around Easter time for hundreds of years in the Cape. South African Dishes, South African Recipes, South African Pickled Fish Recipe, Fish Recipes, Seafood Recipes, Curry Recipes, Ocean Food, A Food, Food And Drink

whatsfordinner? - Easter time is pickled fish time, especially in the Cape, where this delicious traditional dish has been eaten for hundreds of years. Does YOUR family eat pickled fish at Easter? Chef Wendy has sent us this easy #recipe for you to try at home. Enjoy! PICKLED FISH 1.5 kg frozen hake fillets or fresh fillets of firm white linefish flour for coating fish sunflower oil for frying FOR THE CURRY SAUCE: 4 large onions, sliced into thickish rings 750 ml (3 cups) white vinegar 500 ml (2 cups) water 750 ml (3 cups) white or brown sugar 30 ml (2 Tbsp) curry powder, or more, to taste 10 ml (2 tsp) turmeric 10 ml (2 tsp) salt 10 ml (2 tsp) ground ginger 16 black peppercorns a smooth paste made of 60 ml (4 Tbsp) cornflour and a little water Coat the fish in flour, shake off the excess and pan-fry in hot oil until golden and just cooked through. Drain on paper towelling and set aside. Add a little more oil to the pan and fry the onion rings for two minutes (they should remain a little crisp). Add all the remaining curry sauce ingredients, except for the cornflour paste. Simmer, uncovered, for 5 minutes. Add the cooked fish and cornflour paste to the sauce. Stir gently until the sauce thickens. Simmer for another 5 minutes. Cool, spoon into a non-metallic container and cover with a lid or clingfilm. Refrigerate for at least 12 hours - preferably 24 - turning the fish now and then in its pickle. Keeps in the fridge for up to a week. CHEF’S NOTE: You can add other interesting ingredients of your choice to your pickled fish, such as fresh lemon leaves, chutney, fresh ginger, garlic, chopped fresh chillies, and so on. Makes about 1.5 kg pickled fish. | Facebook