Pickly Fish

CREDITS

Bismillaah
#Shaheema khan#
#Family favourite#

INGREDIENTS

1kg Snoek or Hake or kabeljou (cob) or yellowtail fillets, cut into portions salt and freshly ground black/white pepper
Curry sauce:125 ml sunflower oil,frying6 large onions, thinly sliced750ml brown vinegar¾ cup water240ml sugar5 ml borrie (turmeric)10 ml curry powder or masala(mild)5 ml chilli powder5 bay leaves salt to taste3 Old spice 2 cloves2 red chillies or ½ teaspoon crushed red chilliesSeason fish portions with salt and pepper.Heat oil in a deep frying pan and fry fish for 5 minutes on each side, or until medium brown. Remove from oil and drain.
Serves 4-6🇵🇸

METHOD

Sauce:Cook onions, vinegar, water, sugar and spices in a saucepan until well blended, 5-10 minutes.Add salt to taste. Place drained fish slices in a deep dish and cover with onion mixture.Store, covered, for 24 hours before use to allow flavour to develop. Servewith buttered bread.

INFO & TIPS

Can be kept in airtight container or glass dish covered with cling wrap for 1 week on the countertop💕💕💕

POSTED ON

17 Apr 2025

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