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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Kgfvb Kvvn
[email protected]I'm a vegetarian, so I don't eat fish. But I'm sure this recipe would be delicious with tofu or tempeh instead of fish.
Jabbar Muhammad
[email protected]I'm allergic to fish, so I can't try this recipe. But it sounds delicious!
naeem jani
[email protected]This dish is just okay. The flavors are a bit bland, and the fish is a bit dry.
Uni Abdullah
[email protected]This recipe is way too complicated. I spent hours in the kitchen, and the end result was not worth it.
DJ Martin
[email protected]I'm not sure what I did wrong, but my curried pickled fish turned out way too sour. I think I might have added too much vinegar.
Charles Level
[email protected]This is a great recipe for a quick and easy weeknight meal. The fish is cooked perfectly, and the curry sauce is packed with flavor.
Kennedy Stephens
[email protected]I love this recipe! It's so easy to make, and the results are always delicious. I usually serve it with rice and a side of vegetables.
make up queen
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The fish is so tender and flavorful, and the curry sauce is to die for. I'll definitely be making this again.
Erica Kyles
[email protected]I'm not a huge fan of fish, but I really enjoyed this curried pickled fish. The curry sauce is so flavorful, and it really helps to mask the рыбный flavour of the fish.
Shah M
[email protected]This dish was a hit at my dinner party! Everyone loved the unique flavor of the curried pickled fish. I served it with rice and a side of vegetables, and it was the perfect meal.
carol gakii
[email protected]I've never had curried pickled fish before, but I'm so glad I tried this recipe. It's absolutely delicious! The fish is tender and flaky, and the curry sauce is rich and flavorful. I'll definitely be making this again.
Israfil hossen
[email protected]This curried pickled fish is a taste sensation! The flavors are incredibly well-balanced, with the curry and vinegar playing off each other perfectly. I especially love the addition of raisins and almonds, which add a touch of sweetness and crunch.