Curried fish (Pickled fish)

Easter is right around the corner start pefecting your pickled fish today! Try this recipe.
 
curried fish

Recipe from: 2009
Preparation time: 35 minutes
Cooking time: 40 minutes
 
 

Ingredients

 
  • 1.75
    kg
    Cape salmon, cob,
  • kingklip or any dry white fish
  • salt and pepper
  • 125
    ml
    (½ c) sugar
  • 15
    ml
    (1 T) turmeric
  • 45
    ml
    (3 T) medium curry powder
  • 20
    ml
    (4 t) salt (or to taste)
  • 2.5
    ml
    (½ t) cayenne pepper (optional)
  • 750
    ml
    (3 c) vinegar
  • 125
    ml
    (½ c) water
  • 4 medium-sized onions, thinly sliced
  • 6 crushed lemon or bay leaves
Servings: Change Serving
 
 

Method

 
1. Fillet the fish.
2. Sprinkle lightly with salt and pepper.
3. Mix the sugar, curry powder, turmeric, salt, cayenne pepper, vinegar and water in a large flat-bottomed saucepan (do not use an iron or aluminium saucepan).
4. Add the onion rings and lemon leaves and allow to cook for 20 – 30 minutes.
5. Carefully place the fish fillets in the mixture, ensuring that they are well covered, and cook for a further 20 minutes or until done. Baste with the curry sauce from time to time and turn the fillets if necessary.
6. Pack the fish in layers in jars or an enamel dish, covering each layer completely with the hot curry sauce. Pour over the remaining sauce and allow to cool. Seal and store in a cool place. The fish is ready to eat after 2 or 3  days.

TIP
• If preferred, add any of the following spices and seasonings to taste: whole coriander seeds, black peppercorns, whole allspice, whole cloves, chillies or fresh ginger.
 
 

Read more on: fish/seafood  |  shallow-fry
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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