Easy Cape Malay Pickled Curry Fish

Pickled Fish is a South African favourite enjoyed particularly in the Western Cape where it is also know as Kaapse Kerrievis. This classic dish can be made with any fish fillets or Snoek.

INGREDIENTS

• 6 Small hake fillets

FOR THE SEASONED FLOUR:

• 1 Cup all-purpose flour

• 1tsp salt

• 1tsp black pepper

OR

• 1 Cup all-purpose flour

• 2Tbsp spice for fish

FOR THE PICKLING SAUCE:

• 2 Onions (halved & thinly sliced)

• 200ml brown vinegar

• 125ml water

• 2Tbsp sugar

• 1 1/2tsp tumeric powder

• 1 1/2Tbsp curry powder (mild or spicy)

• 1tsp salt

TO THICKEN:

• 20ml corn flour dissolved in just a little water

HOW TO:

1. Combine flour, salt and pepper OR flour and spice for fish in a bowl.

2. Cut the fish fillets into large blocks and then drop them in the seasoned flour and evenly cover.

3. Heat a large pan over medium heat and add 30ml canola oil. Fry for 2-3 minutes on each side. The fish should be crispy and well browned.

PICKLING SAUCE

1. Combine vinegar with the water and measure out the rosemary, sugar, tumeric, curry powder & salt.

2. Add the onions, spices and vinegar mixture to the pan over medium heat. Bring the pan to a boil then lower the heat and allow to simmer for 10 minutes.

3. Pour in the corn flour solution and continue to simmer for about 2 minutes or until the sauce has thickened.

4. Place the fried fish in the sauce and gently mix (be careful not to break the fish) , serve with a bowl of rice.

OR

4. Place the fried fish in a dish and pour the pickling sauce over the fish. Allow the dish to cool, cover with cling-wrap and let the fish mature in the refrigerator for a day or 2 before serving (that's if you can keep yourself from eating it before then )