Updated: Jun 11
Pickled fish makes me miss South Africa so much. I am not sure what it is about this recipe that makes me feel that way. Perhaps its the blend of South African curry spices. I am not sure. But I love this recipe and it works well for Pesach and all year round.
Here is how to make it:
1 kg firm white fish
1 large onion sliced
1/2 red capsicum sliced
1/2 yellow capsicum sliced
4 bay leaves
1 cup white wine vinegar
2 cups water
1 tablespoon curry powder
Salt to taste
4 tablespoons sugar (or you can use apricot jam)
Cut the fish into strips, roll in flour or matzah meal mixed with salt and fry in oil. Allow the fish to cool.
In a large pan, fry the onions, and then add the sliced capsicums, bay leaves, and peppercorns. Fry the curry powder with the vegetable mix.
When slightly soft, add the vinegar and water and sugar. Allow to simmer for 5 minutes until the vegetables appear to be cooked but still firm.
Then add the fish and allow it to soak in the flavors.
Place in a dish or class jar and allow to cool.
Keep in the fridge overnight and serve cold.