*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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 the proportion of vinegar:sugar a little, cutting back on the vinegar - and thought it was a little too sweet at first, but found that the vinegar seemed more pronounced the next day. A friend made the same recipe & put in the whole amount of vinegar, finding it a little too acidic, so it might be an idea to just add 1 & 1/2 cups. On a whole, there was so much flavour in this! All you need is soft bread to soak up the marinade - it's so good.
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 me that in the Cape pickled fish is lightly battered and fried. I wanted to cut down on the oil and fat so rather than frying the fish I grilled it under the broiler until just cooked. I like the sauce as written except I agree that the vinegar was a bit much. I used 1 1/2 cups and thought that was still a bit strong. I think I should have upped the brown sugar a bit to balance the flavor.
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 spooning sauce over the fish. Let it all low poach for 5 minutes. a dash or two of Peri Peri or Tabasco sauce works well if you don't have a red chile pepper.
I grew up in Cape Town and so Cape Malay Pickled Curry is a dish that I am well acquainted with and I expect it to be "just right"... this recipe did it! It tasted even better on the second day once the sugar and vinegar had a chance to work their pickling magic.
My cod filets might have been a bit on the thin side, because during the cooking step they started to flake apart, so it wasn't possible to "layer" exactly the way the recipe described, and I got a little confused on how to execute. It still turned out good though. My husband didn't like it nearly as much as I did, so it could be a polarizing dish - if you like vinegary, tangy foods you will love it.
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