Ingredients1 d 1 h 30 m servings 337 cals
- Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
- Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
- Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.
Per Serving: 337 calories; 4.1 g fat; 32.7 g carbohydrates; 41.9 g protein; 97 mg cholesterol; 150 mg sodium. Full nutrition
ReviewsRead all reviews 4
I really loved this recipe! I only made a couple of changes; added few extra bay leaves (dried), extra peppercorns and added a teaspoon of fennel seeds in place of the coriander. I changed th...
My husband is from Cape Town and loves pickled fish! Perfect lunch with bread and green salad. I've made this 2x -- first time exactly as written and 2nd time with a few changes. It seems to ...
Excellent recipe. Tip: if you need it same day, fry the fish 2 minutes each side, set aside and pour the curry/pickle sauce* in the pan and bring to a light simmer and place the fish back in, sp...