Cape Malay Pickled Fish Curry
You have to try this finger licking yummy Cape Malay Fish Curry recipe.
Ingredients
- 1 kg Fresh Hake or Yellowtail (any firm fish will do)
- 2 large Onions sliced in to rings
- 5 cloves Garlic chopped
- 375 ml White Vinegar
- 250 ml Water
- 375 g Sugar (sweetener to taste, optional)
- 10 whole Coriander seeds
- 2 tsp Ground Cumin
- 1 tbsp Masala (use Fish Masala if you can)
- 5 ml Turnmeric
- 4 whole Bay Leaves
- 8 whole Peppercorns
- 5 ml Salt
- 1-4 tbsp Flour for sprinkling on the fish before you fry it lightly
- 2 ml Fine Ginger (fresh Ginger finely chopped if possible)
- 1 whole Chili chopped (optional)
- 30 ml Cornflour
- 15 ml Curry Powder (add more if you like it hot and you can experiment with different curry mixes)
- 30 ml Water to make a paste with the flour
- Olive Oil
Instructions
- Start by filleting the fish and sprinkling lightly with salt and pepper and fish spice, (fish rub, optional)
- Preheat the oven to 180 to 190 C (350–375 F)
- Sprinkle the fish with flour, shake off excess flour, then fry slightly in oil until light brown, place in oven glass dish.
- Add the cornflour and bring to a boil.
- Now add the sauce to the fish in glass bowl.
- Bake for 30 minutes in pre-heated oven.
- Note: Pickled fish is best served a day or two after its made.
- Serve with fresh bread and butter.
Notes
For more recipes visit Hangry Recipes.