Pickled fish

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 12
    freshly shucked oysters (ready to eat)
  • 1.50
    kg
    kingklip, cut into portions
  • 250
    ml
    cake flour
  • salt and pepper to taste
  • 125
    ml
    oil
  • 1
    kg
    onions, sliced
  • 60
    ml
    garlic, crushed
  • 60
    ml
    crushed ginger
  • 30
    ml
    fresh chillies
  • 125
    ml
    curry powder
  • 60
    ml
    turmeric
  • 250
    ml
    chutney
  • 1
    Litres
    white wine vinegar
  • 2
    Litres
    water
 

Method

 
Coat fish with flour seasoned with salt and pepper.
Heat half the oil in a frying pan, add fish and fry until light brown.
Remove fish and drain on kitchen paper.
In a large saucepan heat oil and add onions, garlic and ginger.
Fry until transparent.
Add curry and turmeric, and fry for 3 minutes.
Mix together chutney, vinegar and water and add to saucepan.
Simmer gently until onions are soft, then remove mixture from heat and cool slightly.
Place fried fish in a deep glass dish or jar, and pour onion mixture over it, ensuring fish is completely covered.
For best results, refrigerate fish for 24 hours to allow flavours to develop.
 

Read more on: fish/seafood  |  shallow-fry
 

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