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JohnT

Cape Malay Pickled Fish

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CAPE MALAY PICKLED FISH

 

Ingredients:
2 to 2.5kg fish
salt & pepper
oil for frying
750ml brown vinegar
1 cup water
170g sugar
1 tablespoon turmeric
3 tablespoons curry powder
1½ teaspoons salt
1 tablespoon black peppercorns
4 large onions, finely sliced
6 Bay leaves
170g sultanas (optional)
4 teaspoons flour

 

Method:

  1. Fillet the fish and cut into cubes.
  2. Season lightly with salt and pepper and fry in hot oil until cooked though.  Drain on kitchen paper.
  3. In a large saucepan combine the vinegar, water, turmeric, curry powder, salt and peppercorns and bring to the boil.
  4. Add onions and Bay leaves and simmer for 10 to 12 minutes until the onion is cooked but still slightly crunchy.
  5. Layer the fish, sultanas (if used) and onion in a large non-metallic dish, pour sauce over and refrigerate.
  6. Keep refrigerated for at least 3 days. It keeps refrigerated for over a month.

 

I layer the fish in a Tupperware type plastic container with a locking lid. Let it mature for more than 3 days if you can.

Also, try and use a firm white fish. Sometimes I have used tuna when doing a yacht deliver.


Edited by JohnT Add extra sentence at end (log)
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