Cape Malay Pickled Fish
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cloves
Garlic (chopped)2 cups
Red Wine Vinegar1 cup
Water2 tbsps
Curry Powder1 tsp
Ground Turmeric2 tsps
Ground Cumin2 tsps
Ground CorianderDirections:
1
Heat the oil in a large skillet over medium-high heat
2
Season the fish with salt and place in the skillet
3
Fry on both sides until fish is browned and cooked through, about 5 minutes per side
4
Remove from the skillet 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 chile 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