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Cape Malay Pickled Fish
Irene MullerIrene Muller

Traditional Cape Malay Pickled Fish Curry

5 from 3 votes
Cape Malay Pickled Fish Curry recipe made with hake, warm spices, vinegar and a sweet tangy sauce. A traditional South African dish, perfect for Easter and best made ahead for deeper flavour.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: dinner, Lunch
Cuisine: South African
Ingredients Method

Ingredients
  

  • 1 kg Fresh Hake or Yellowtail
  • 2 large Onions sliced in to rings
  • 5 cloves Garlic chopped
  • 375g white Vinegar optional
  • 250ml water
  • 375g Sugar (add sweetener to taste (optional)
  • 10 whole coriander seeds
  • 2 tsp ground cumin 1500 ml
  • 1 tbsp masala use fish masala if you can
  • 5ml turmeric
  • 4 whole bay leaves
  • 8 ml sea salt adjust to personal taste
  • 4 bay leaves
  • 8 whole peppercorns
  • 5ml salt
  • 1-4 tbsp flour for sprinkling on the fish before you fry it lightly
  • 2ml fine ginger fresh ginger finely chopped if possible
  • 1 whole chilli chopped
  • 6 allspice berries dry roasted optional
  • 230ml flour
  • 15 ml curry powder add more if you like it hot and experiment with different curry mixes
  • 30ml water to make a paste with the flour
  • olive oil

Method
 

  1. Preheat the oven to 180 to 190 C (350–375 F)
    Traditional Cape Malay Pickled Fish Curry
  2. Lightly dust the fish with flour, shake off excess, then fry in a little oil until just golden. Transfer to an ovenproof glass dish.
  3. In a large saucepan, heat a little olive oil and sauté the onions until soft and translucent. Add the garlic, ginger and chilli (if using) and cook until fragrant.
  4. Stir in the curry powder, masala, turmeric, ground cumin, coriander seeds, peppercorns and bay leaves. Cook for 1–2 minutes to release the spices.
  5. Pour in the vinegar and water, add the sugar and salt, and bring to a gentle simmer. Simmer for 8–10 minutes.
  6. Mix the corn flour with 30 ml water to form a smooth paste, stir into the sauce and bring to a gentle boil until slightly thickened. Taste and adjust seasoning if needed.
  7. Pour the hot sauce over the fish. Bake for 30 minutes.
  8. Allow to cool, then refrigerate. For best flavour, serve after 1–2 days with fresh bread and butter.
  9. Note: Pickled fish is best served a day or two after its made.
  10. Serve with fresh bread and butter.