Best 2 Curried Pickled Fish Old Traditional South African Recipes

Curried pickled fish is a traditional South African dish that has been enjoyed for generations. Originating from the coastal regions of the country, this unique and flavorful dish is a blend of sweet, sour, and spicy flavors. Made with fresh fish fillets that are cured in a vinegar and spice marinade, this dish is then coated in a fragrant curry-based sauce and cooked until tender. Served with rice or roti, curried pickled fish is a beloved dish that is sure to tantalize your taste buds and transport you to the vibrant streets of South Africa.

Let's cook with our recipes!

SVELLA CULLA (PICKLED FISH)

Svella Culla (Pickled Fish) image

This recipe came to me from my Dad who nabbed it from my Great Aunt Lil. We catch so many sockeye salmon every year and have done just about everything you can think of with them; drying (St'wan), baked and then canned, raw pack canned, smoked, barbequed and now pickled. I have a few more recipes at my blog; http://kansasa.blogspot.com

Provided by Kansas A

Categories Lunch/Snacks

Time 2h

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

coarse salt (lots of it)
2 salmon (I use sockeye)
1 cup white vinegar
1/4 cup brown sugar
3 tablespoons pickling spices
bics sweet mix pickle juice or any sweet pickle juice
onion
2 whole red peppers (optional)
2 bay leaves

Steps:

Fillet fish, remove skin, slice thin, layer into an open container with plenty of coarse salt between layers and a thick layer on top. Cover with a tea towel or a breathable cloth, you do not want to put a plastic lid or saran wrap on it as the liquid needs to evaporate off. Leave for at least a month.
After a month dump the whole works into the sink and rinse, rinse, rinse, I let the water run into the container for an hour or so. Cut into strips. Make up the brine and make sure it cools well; you do not want to cook the fish by adding hot brine. Layer in a glass gallon jar with onions, add the cooled brine. Set in the fridge for a couple of weeks and enjoy!

Nutrition Facts : Calories 25.8, Sodium 3.3, Carbohydrate 5.6, Sugar 5.4

CAPE MALAY PICKLED FISH

Cape Malay Pickled Fish image

This South African dish keeps well in the refrigerator for up to a week. The fish is cooked first, and then pickled. It's served cold with a green salad and crisp rolls. The source is Africhef.com. and it's slightly modified.

Provided by PanNan

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs yellowtail fish fillets, scaled and fileted, skin left on
5 garlic cloves, chopped
2 large onions, sliced in rings
kosher salt
1 cup vinegar
1/2 cup water
1/2 cup brown sugar
8 peppercorns
4 cloves
4 allspice berries
2 bay leaves
1 tablespoon masala (curry powder)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
oil, as needed for frying

Steps:

Firm up the flesh of the fish by sprinkling salt on both sides of the filet and letting it stand in a glass bowl for 20 to 25 minutes.
Thoroughly rinse the salt off the filet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
Heat oil in a frying pan and fry the fish until cooked through. (Do not coat the fish with flour or batter.).
Place the rest of the ingredients in a large pot, and bring to the boil, stirring to dissolve the sugar and make sure it does not burn on the bottom of the pot. Simmer for approximately 8 minutes until the onions are cooked but still crisp.
Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. The last layer of fish should be covered with sauce.
Refrigerate for up to a week. Best to make at least 6 hours before serving.

Nutrition Facts : Calories 160.1, Fat 0.5, SaturatedFat 0.1, Sodium 17.7, Carbohydrate 37, Fiber 1.7, Sugar 29.8, Protein 1.3

Tips:

Use fresh, firm fish fillets for best results.
If you don't have time to pickle the fish overnight, you can quick-pickle it by simmering it in the vinegar mixture for 15 minutes.
Be sure to use a good quality curry powder. A mild curry powder is a good choice if you don't like spicy food.
You can adjust the amount of sugar in the recipe to taste. If you like a sweeter pickle, add more sugar. If you prefer a more tart pickle, reduce the amount of sugar.
Serve the curried pickled fish with boiled potatoes, rice, or a green salad.

Conclusion:

Curried pickled fish is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover fish. The combination of sweet, sour, and spicy flavors in this dish is sure to please everyone at your table. So next time you're looking for a new and exciting way to serve fish, give this curried pickled fish recipe a try.