Curried Fish (pickled fish)
Ingredients
1.78 kg Geelbek (Cape salmon ) Kabeljou, Kingklip or any dry white fish
Salt or pepper
4 medium-sized onions
128 ml (D c) sugar
48 ml (3 T) medium curry powder
18 ml (1 T) turmeric
20 ml (4 t) salt (or to taste)
2.8 ml (D t) cayenne pepper (optional)
780 ml (3 c) vinegar
128 ml (D c) water
6 crushed lemon leaves
Method
Clean and fillet the fish. Sprinkle lightly with salt and pepper. Peel and slice the onions into thin rings.
Mix the sugar, curry powder, turmeric, salt, cayenne pepper, vinegar and water in a large flat-bottomed saucepan (do not use an iron or aluminium saucepan).
Add the onion rings and lemon leaves and allow cooking for 20 to 30 minutes.
Carefully place the fish fillets in the mixture, ensuring that they are well covered, and cook for a further 20 minutes or until done. Baste with the curry sauce from time to time and turn the fillets if necessary.
Pack the fish in layers in jars or an enamel dish, covering each layer completely with the hot curry sauce. Pour over the remaining sauce and allow cooling. Seal and store in a cool place. The fish is ready to eat after two or three days.
Hake can be used. Fillet, sprinkle with salt and refrigerate overnight before using.