The Best Pickled Curry Fish for Easter tradition. How to make a South African traditional fish Recipe with its sauce, its easy and yummy.
The Best Pickled Curry Fish
This is a special recipe and brings back memories of my father, who loved to make this pickled curry fish regular. My Husband was a fisherman in South Africa and we always had the freshest and best pick of fish to make it with. For a family size meal just increase the quantities as its best refrigerated and kept for a few days to eat over the Easter season. Really very delicious.
Easter weekend has a few traditional foods that one eats over the different days.
How long does pickled fish last?
Pickled curry fish should be stored in a refrigerator and will last 4 – 6 weeks covered for the best flavor. You can almost pickle any type of fish at home.
What does pickled fish mean?
Pickled food such as vegetables, fruit, and fish has been kept in vinegar and salt water to preserve it. But pickled fish is also curried and is kept in the gravy that will preserve it for a while. It also absorbs the flavors well.
When do you eat pickled fish?
Its believed that fish pickled in vinegar mixture is eaten on good Friday. As it symbolizes that Jesus being offered vinegar to drink at his crispification on the cross. This is why it is also eaten with traditional hot cross buns on Easter.
Get these —–> Traditional Easter Foods and Treats
Ingredients.
Get some fresh fish in your area, for this dish. Almost any fish can be pickled and curried at home. (get the full ingredients in the recipe attached)
Fish
Traditionally pickled fish is prepared by frying a fairly meaty firm fish. (Snoek or Yellowtail are the favored fish to use but Hake or Kingklip may also be used)
How to
Season the fish with salt and dust with some flour then place in the oiled pan to sauté.
Fry the fillets on both sides until fish is browned and cooked through. Takes about 5 minutes per side and then set aside for the sauce to be made.
Fry the onions and garlic in the same oil as fish and sauté till soft and then add the spices as per recipe below.
Curries and chili powders and ground ginger used in this sauce. Corn flour or maizena used for the thickening of the sauce.
Place the fish pieces in a dish and pour the pickled curry sauce over the baked fish.
Once cooked and dunked in the sauce , leave the fish to soak for at least 24 to 48 hours. Absorbing all the flavors of the spices and vinegar for intensity and serve as a cold dish or at room temperature.
Recommendations.
Traditional Easter Foods and Treats at easter time and learn what all the meanings are of the tradition. —–> Traditional Easter Foods and Treats
Get these versatile recipes to make easter eggs and other meals.—–> 10 Easy Easter Ideas
Be inspired with these —–> 15 Healthy Fish Recipes and these ideas —-> 17 Easy Seafood Recipes
More spicy recipe ideas to create —–> 21 Easy Spiced Meals Recipes
as well as these recipe ideas —- 16 Easy Tasty Curry Recipes
Here are some pickled recipe ideas to create. —–> 8 Easy Pickled and Jam Jalapeno Recipes
Hot Cross buns for easter.
Get two recipes to make your own at home. One original and the other chocolate with chocolate chips. See Below.
—-> Double Chocolate Hot Cross Bun
More fish recipes to braai or fry —–> Fried Fish and Chips with Salad and —–> Fresh Tasty Snoek Braai.
Bake this —–> Soy and Molasses Glazed Baked Salmon as well as —–> How To Make Your Own Sushi
Then you may also make this —–> Creamy Seafood and Wine Potjie Recipe
Get more curry recipe ideas —–> 19 Tantalizing Curry Recipes
You will love to get more recipe ideas —–> 14 Enticing Fish Recipes
PrintBest Pickled Curry Fish
The Best Pickled Curry Fish for Easter tradition. How to make a South African traditional fish Recipe with its sauce, its easy and yummy.
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 60 min
- Yield: 6
Ingredients
1 1/2 kg (3 pounds) hake or other fillets, cut into medium portions
1/4 cup olive oil for frying
2 tablespoons flour (mazena or corn flour)
1 tsp salt
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
1/2 teaspoon allspice powder or (borrie and ground ginger)
3 bay leaves
1 red chili pepper, seeded and diced
2 cups red wine vinegar
1/2 cup water (make sure the sauce is not thick or to liquidy)
1/2 cup brown sugar,(or to taste)
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
Instructions
Heat the oil in a large pan over medium-high heat.
Season the fish with salt and dust with some flour then place in the pan.
Fry on both sides until fish is browned and cooked through, about 5 minutes per side.
Remove from the pan and set aside.
Fry the onions and garlic in the same skillet over medium heat until translucent.
Add the peppercorns, allspice berries, bay leaves, and red chili pepper.
Pour in the vinegar and water and bring to a boil.
Stir in the brown sugar until dissolved.
Season with curry powder, turmeric, cumin and coriander.
Taste and adjust the sweetness if desired.
Layer pieces of fish and the pickling mixture in a serving dish.
Pour the liquid over until the top layer is covered.
Allow to cool then cover and refrigerate for at least 24 hours before serving.
Notes
Traditionally pickled fish is prepared by frying the favored fish such as Hake or Kingklip (but snoek or yellowtail are also used)
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