Curried Pickled Fish, Old Traditional South African

Name: Curried Pickled Fish, Old Traditional South African Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 lbs fish, firm-fleshed, weighed after filleting and frying (see instructions); 8 onions, very large, sliced thinly; oil (for frying, or use lard, which is nicer); 4 tablespoons curry powder (use good quality); 8 cups vinegar (do not use spirit vinegar!); 1/2 cup sugar; 2 -3 hot peppers, fresh, sliced open (optional); 1 tablespoon salt; 1 tablespoon white peppercorns (or you can use black); 4 -6 tablespoons apricot preserves (jam)

Servings: persons

1
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.
2
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.
3
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.
4
Mix well and boil furiously for 6 minutes.
5
Allow the mixture to cool.
6
Using a deep dish OR clean canning jars, put some of the liquid in the bottom.
7
Place a layer of fried fish on the sauce, and cover with more sauce and a layer of onions.
8
Repeat layers until used up, trying to finish with a layer of onions.
9
Cover and leave in fridge for 2 - 3 days before tasting. If in jars, close the jars tightly.
10
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!
11
Some cooks added lemon or orange leaves to the final layering for a delicate extra flavour.

280

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 lbs fish, firm-fleshed, weighed after filleting and frying (see instructions), 8 onions, very large, sliced thinly, oil (for frying, or use lard, which is nicer), 4 tablespoons curry powder (use good quality), and more.

Yes, Curried Pickled Fish, Old Traditional South African Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Pickled Fish, Old Traditional South African Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions