During Easter, the tradition in the Cape is to make and enjoy curried or pickled fish. The combination of spices gives the fish its characteristic yellow colour and the curry a beautiful flavour. Serve with seasonal Hot Cross Buns and a glass of unwooded 2019 Leopard’s Leap Chardonnay or if you happen to have a bottle in the wine rack, try it with the 2017 Culinaria Chenin Blanc!
Pickled Curry Fish Recipe
Ingredients
2 kg firm fried hake fillets
5 large onions
45 ml oil
45 ml medium curry powder
10 ml turmeric
2 bay-leaves
1 chili, finely sliced, with pips
500 ml cider vinegar
500 ml stock from fish
125 ml brown sugar
7,5 ml black peppercorns
30 – 45 ml potato-flour or cornflour
salt to taste
250 ml sultanas
Method
Sauté onions in oil until just shiny, not limp.
Add curry, turmeric, bay-leaves and chili, and stir-fry for 1 minute.
Add vinegar, stock, sugar and peppercorns and boil rapidly, uncovered, for 10 minutes.
Thicken sauce with potato-flour or cornflour, and season.
Add sultanas.
Layer fish and sauce in a glass container, cover and refrigerate.
Keep in the fridge for a month. Best after 2 – 3 days’ maturing.