curried fish

Curried fish (Pickled fish)

Recipe from: 2009
Preparation time: 35 minutes
Cooking time: 40 minutes
 
Easter is right around the corner start pefecting your pickled fish today! Try this recipe.
 
 
 

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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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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