|1 kg||fish — white-flesh|
|2||onion — brown, finely diced|
|1||garlic — cloves, minced|
|fresh ginger — grated|
|1/2 tsp||fennel — seeds, crushed|
|5 ml||coriander — seeds, crushed|
|5 ml||garam masala|
|10 ml||turmeric — ground|
|15 ml||curry powder|
|11/2 cup||vinegar — white wine|
Heat the olive oil in a large saucepan and sauté the onions for about 10 minutes until soft and translucent.
Add the garlic and ginger and cook for a further 2 minutes.
Now add all the aromatics (spices) and cook for a further 3 minutes.
Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes.
Place the fish carefully in the pan and spoon the sauce over the fillet. Cover and Simmer for 20 minutes until cooked through.
Lift the fish carefully from the pan with a fish slice and place in a non-metallic dish.
Transfer the sauce to a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film.
Chill for 2-3 days.
Serve the pickled fish at room temperature with red onion pickle if you wish and crusty baguettes alongside.
Reprinted with the permission of Bibby’s Kitchen@36.
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