CURRIED PICKLED FISH, OLD TRADITIONAL SOUTH AFRICAN RECIPE
There are so many old, old ways of cooking, which are on their way to oblivion, a pity. Like this one, some date back to times when there was no refrigeration, and ways had to be found to preserve foods. This is still a beloved dish. It can be found on the canned foods shelf of every supermarket, but the commercial product does not use the "right" kind of fish: it should be firm-fleshed and not mushy. This recipe can be halved or quartered. Very large ocean fish (beloved by sports fishermen and usually caught off boats) usually have coarse flesh which is not good for the usual plain treatment but they are ideal for pickled fish. Prep time is a guess, and depends on many factors, such as: are you going to fillet the fish?
Provided by Zurie
Categories Curries
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- First fry the fish in a LARGE pan or skillet in the oil or lard, without seasoning. Remove fish to cool, but leave the pan on the stove.
- Fry the onions, stirring, in the same pan, without browning them. Add more oil/butter/lard if necessary. Remove onions with a slotted spoon to a bowl to cool.
- Add all the remaining ingredients. Decide how hot you'd like it: those hot peppers, or chillies, went into the mixture seeds and all! Leave them out if you like.
- Mix well and boil furiously for 6 minutes.
- Allow the mixture to cool.
- Using a deep dish OR clean canning jars, put some of the liquid in the bottom.
- Place a layer of fried fish on the sauce, and cover with more sauce and a layer of onions.
- Repeat layers until used up, trying to finish with a layer of onions.
- Cover and leave in fridge for 2 - 3 days before tasting. If in jars, close the jars tightly.
- Believe me -- in days of old this fish was not refrigerated. It can be kept for a long, long time, and therefore travels well! It is DELICIOUS, eaten cold with bread and sweet, milky tea!
- Some cooks added lemon or orange leaves to the final layering for a delicate extra flavour.
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Mansour Mir Hussaini
[email protected]I'm not sure what went wrong, but my dish turned out nothing like the picture. The fish was dry and the curry sauce was curdled. I would not recommend this recipe.
Irfan Ali Kalhoro
[email protected]This recipe is a waste of time. The fish was tough and the curry sauce was watery. I would not recommend this recipe to anyone.
Upendra Upendra
[email protected]I found this recipe to be a bit bland. The curry sauce lacked flavor and the fish was overcooked. I would not recommend this recipe.
Khali Khan
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it. The fish was cooked perfectly and the curry sauce was flavorful. I would recommend using less chili pepper if you don't like spicy food.
Abby Ramirez
[email protected]This recipe is a great way to use up leftover pickled fish. The curry sauce is simple to make and the results are delicious. I served it over rice and it was a hit with my family.
Asim Gujjar
[email protected]I was hesitant to try this recipe because I'm not a big fan of pickled fish. But I'm so glad I did! The curry sauce is amazing and the fish is cooked perfectly. I will definitely be making this again.
Your Tata
[email protected]This dish is a must-try for any fan of South African cuisine. The curry sauce is rich and flavorful, and the pickled fish adds a unique tang. I highly recommend serving it over rice.
Emma Pro
[email protected]This recipe is easy to follow and the results are delicious. I love the combination of the curry and the pickled fish. It's a great dish to serve for a special occasion.
Fabianna wilson
[email protected]The flavors in this dish are amazing! The curry and the pickled fish complement each other perfectly. I would highly recommend this recipe to anyone who loves flavorful and unique dishes.
MD Milon Sheikh
[email protected]This was my first time making curried pickled fish and it was a success! The fish was tender and the curry sauce was perfectly spiced. I will definitely be making this again.
Jenn Ransom
[email protected]I've made this recipe several times and it always turns out great. The fish is always moist and flaky, and the curry sauce is rich and flavorful. I love that it's a one-pot meal, so cleanup is a breeze.
Ahsan Khan
[email protected]This recipe is a real winner! The fish was perfectly cooked and the curry sauce was flavorful and delicious. I served it over rice and it was a hit with my family.