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The best Pickled Curry Fish recipe for Easter

The Best Pickled Curry Fish Recipe for Your Easter Tradition. This delightful South African dish features fresh ocean fish and is enjoyed cold, accompanied by a flavorful sauce. It’s simple to prepare and perfect for your holiday celebrations.
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The best Pickled Curry Fish recipe for Easter, made the traditional South African way. Simple to prepare, served cold, and full of fragrant curry goodness.

  • Author: FillMyRecipeBook
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 60 min
  • Yield: 6 1x
  • Category: Dinner
  • Method: no cook no bake
  • Cuisine: South african

Ingredients

Scale
  1. 1 1/2 kg (3 pounds) hake or other fillets, cut into medium portions
  2. 1/4 cup olive oil for frying
  3. 2 tablespoons flour (maizena or corn flour)
  4. 1 tsp salt
  5. 2 large onions, peeled and sliced into rings.
  6. 2 cloves garlic, chopped
  7. 8 whole black peppercorns
  8. 1/2 teaspoon allspice powder or (turmeric(borrie) and ground ginger)
  9. 3 bay leaves.
  10. 1 red chili pepper, seeded and diced(or dried pepper)
  11. 2 cups red wine vinegar
  12. 1/2 cup water (make sure the sauce is not thick or to liquidy)
  13. 1/2 cup brown sugar,(or to taste)
  14. 2 tablespoons curry powder
  15. 1 teaspoon ground turmeric
  16. 2 teaspoons ground cumin
  17. 2 teaspoons ground coriander

Instructions

  1.  Heat the oil in a large pan over medium-high heat.
  2.  Season the fish with salt and dust with some flour then place in the pan.
  3.  Fry on both sides until fish is browned and cooked through, about 5 minutes per side.
  4.  Remove from the pan and set aside.
  5.  Fry the onions and garlic in the same skillet over medium heat until translucent.
  6.  Add the peppercorns, allspice berries, bay leaves, and red chili pepper.
  7.  Pour in the vinegar and water and bring to a boil.
  8.  Stir in the brown sugar until dissolved.
  9.  Season with curry powder, turmeric, cumin and coriander.
  10.  Taste and adjust the sweetness if desired.
  11.  Layer pieces of fish and the pickling mixture in a serving dish.
  12.  Pour the liquid over until the top layer is covered.
  13.  Allow to cool then cover and refrigerate for at least 24 hours before serving.

Notes

  • Make sure to leave the fish in the pickled curry sauce overnight chilled for best results.
  • Traditionally pickled fish is prepared by frying the favored fish, such as hake or kingklip (snoek or yellowtail or cod may also be used)

Find it online: https://www.fillmyrecipebook.com/best-pickled-curry-fish/