Try this quick & easy Pickled Fish Recipe with mouth-watering curry flavours. A traditional Easter time meal during Easter in Cape Town. Best prepared ahead.
For the curry sauce
125 ml (½ cup) brown sugar or smooth apricot jam
15 ml (1 tablespoon) turmeric
45 ml (3 tablespoons) medium curry powder
20 ml (4 teaspoons) salt (or to taste)
100 g PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices
750 ml (3 cups) vinegar
125 ml (½ cup) water
4 white onions, thinly sliced
6 crushed lemon or bay leaves
- Preheat the oven to 180°C, and cook the fish according to the instructions on the packaging.
- Make the sauce: combine all the ingredients in a skillet or thick bottom sauce pan, over a low heat and cook gently for 30 minutes until the onions have softened.
- Arrange the cooked fish on a platter and spoon over the sauce, making sure the fish is completely covered. Garnish with bay leaves or lemon leaves. Cover and refrigerate for 12 hours before serving.
Will keep for 5 days in the fridge, and is best prepared ahead.