Best Pickled Curry Fish for Easter tradition. Pickled curry fish is an amazing dish to have and can keep for a few days in the fridge.
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 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.
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 make this dish
Season the fish with salt and dust with some flour then place in the oiled pan.
Fry on both sides until fish is browned and cooked through, about 5 minutes per side, then set aside for the sauce to be made.
Fry the onions and garlic in the same oil as fish and sauté till soft, then add the spices as per recipe below.
Some curries and chili powders and ground ginger is used in this sauce. The corn flour or mazena is used for the thickening of the sauce at the end.
Best pickled curry fish
Place the fish pieces in a dish and pour the pickled curry sauce over the baked fish.
Once cooked and in the sauce the fish has to sit for at least 24 to 48 hours absorbing all the flavors of the spices and vinegar for intensity and is served as a cold dish or at room temperature.
Best Pickled Curry Fish
Best Pickled Curry Fish for Easter tradition. Pickled curry fish is an amazing dish to have and can keep for a few days in the fridge.
- 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)
Another fish recipe that is a favorite for south african people. As well as fisherman.
Salad side dishes to serve with these recipes are:
Choose some more No Bake Stove Top Recipes.
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