Cape Malay Curried Fish in Cape Malay Recipes on eJozi's RecipeBook

This traditional Cape Malay dish of curried fish layered with cooked onions and saturated with a sweet-sour sauce is very similar and just as tasty as Cape Malay Pickled Fish.

Prep Time: 15 min | Cook Time: 1 hr

Ingredients

2 kg geelbek
5 onions, sliced into rings
125 ml sugar
45 ml curry powder
15 ml turmeric
salt and pepper to taste
750 ml vinegar
125 ml water
6 bay leaves
30 ml lemon juice

Method

Clean and fillet fish, cut into portions and sprinkle with salt and pepper. Mix the vinegar, water, lemon juice, curry powder , spices and the sugar together in a separate saucepan. Add the onion rings and bay leaves and cook for about 40 minutes. Add salt and pepper to taste. Place the fillets carefully in the mixture making sure they are well-covered. Cook for ± 20 minutes until fish is cooked. Spoon the sauce over and turn the fish if necessary. Pack the fish in layers on a serving dish, covering each layer completely with the hot sauce and onions. Pour the remaining sauce over the fish and leave to cool. Place in fridge. Curried fish is ready to be eaten in about 2 - 3 days, but should keep in the fridge for up to a week. Serve in the traditional manner with a green salad and crispy bread rolls.

Tips

Geelbek, kabeljou, kingklip or any firm, dry white fish can be used. Ask your fishmonger to clean and fillet the fish for you.

Cuisine: South African

Category: Cape Malay Seafood

Posted3-Oct-2009
Total Views986
Word Count419
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Cape Malay Pickled Fish

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