Pickled Fish — Matjiesfontein Hotel

Ingredients

• Fish1 kg
• Onions, thinly sliced3
• Garlic cloves2
• Curry powder12.5 ml
• Turmeric5 ml
• Bay leaves3
• Saltpinch
• Coriander seeds2.5 ml
• Peppercorns2.5 ml
• Cinnamon2.5 ml
• White vinegar250 ml
• Water500 ml
• Sugar150 g
• Seasoned flour, for dustingas needed

Method

1. Sauté the onions. Add the garlic and spices and fry for a few minutes.
2. Add the water and vinegar, then the sugar; stir until dissolved.
3. Simmer for 20 minutes.
4. Dust the fish with seasoned flour.
5. Fry until golden brown.
6. Place the fish in a deep container in layers and cover with the hot curry sauce.
7. Allow to cool, then chill.

Notes

From the Matjiesfontein Hotel.