Best 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.


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


 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.







Traditionally pickled fish is prepared by frying the favored fish such as Hake or Kingklip (but snoek or yellowtail are also used)