Authentic Cape Malay Pickled Fish with Onions and Spices
Cape Malay Pickled Fish Curry recipe made with hake, warm spices, vinegar and a sweet tangy sauce. A traditional South African dish, perfect for Easter and best made ahead for deeper flavour.
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)
- Lightly dust the fish with flour, shake off excess, then fry in a little oil until just golden. Transfer to an ovenproof glass dish.
- In a large saucepan, heat a little olive oil and sauté the onions until soft and translucent. Add the garlic, ginger and chilli (if using) and cook until fragrant.
- Stir in the curry powder, masala, turmeric, ground cumin, coriander seeds, peppercorns and bay leaves. Cook for 1–2 minutes to release the spices.
- Pour in the vinegar and water, add the sugar and salt, and bring to a gentle simmer. Simmer for 8–10 minutes.
- Mix the corn flour with 30 ml water to form a smooth paste, stir into the sauce and bring to a gentle boil until slightly thickened. Taste and adjust seasoning if needed.
- Pour the hot sauce over the fish. Bake for 30 minutes.
- Allow to cool, then refrigerate. For best flavour, serve after 1–2 days with fresh bread and butter.
- Note: Pickled fish is best served a day or two after its made.
- Serve with fresh bread and butter.
Notes
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