Curried Pickled Fish Old Traditional South African Recipe
Transport your taste buds to the heart of South Africa with this Curried Pickled Fish recipe, an iconic dish with deep cultural roots and bold flavors. This traditional delicacy features firm white fish, seasoned and fried to golden perfection before being layered in an aromatic curry-infused pickling sauce. The sauce is a harmonious blend of tangy white vinegar, warm spices like curry powder, turmeric, and cumin, and a touch of sweetness from sugar, creating a rich and complex flavor profile. Left to marinate for at least 24 hours, this dish develops an irresistible depth of flavor, making it perfect for make-ahead meals. Served cold with crusty bread or a crisp salad, this Old Traditional South African recipe is a must-try for lovers of unique, heritage-rich cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 kg firm white fish (e.g., hake or kingklip)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup all-purpose flour
- 250 ml cooking oil (for frying)
- 3 units large onions (thinly sliced)
- 500 ml white vinegar
- 250 ml water
- 1.5 cups sugar
- 3 tbsp curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 units bay leaves
- 6 units cloves
- 6 units allspice berries
Instructions
Rinse the fish, pat it dry with paper towels, and cut it into serving-size portions.
Season the fish pieces with salt and black pepper.
Dredge the fish in flour, shaking off any excess.
Heat the cooking oil in a large frying pan over medium heat. Fry the fish pieces in batches until golden brown and cooked through. Set aside on a plate lined with paper towels to drain excess oil.
In a large pot, heat a little oil and sauté the sliced onions until soft and translucent, about 5-7 minutes.
Add the curry powder, turmeric, ground coriander, and ground cumin to the onions. Stir for 1-2 minutes until fragrant.
Pour in the white vinegar and water. Stir well.
Add the sugar, bay leaves, cloves, and allspice berries into the pot. Stir until the sugar dissolves and the mixture comes to a gentle boil.
Lower the heat and simmer the sauce for 10 minutes to allow the flavors to develop.
In a large, deep dish or container, layer the fried fish and pour the hot curry pickling sauce over each layer, ensuring the fish is fully submerged.
Allow the pickled fish to cool completely, then cover and refrigerate for at least 24 hours (preferably 2-3 days) before serving. This allows the flavors to intensify.
Serve the curried pickled fish cold, accompanied by crusty bread or a fresh salad.
Nutrition Facts
Calories |
5170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 9171 mg | 399% | |
| Total Carbohydrate | 466.7 g | 170% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 325.6 g | ||
| Protein | 211.4 g | 423% | |
| Vitamin D | 50.0 mcg | 250% | |
| Calcium | 598 mg | 46% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 4748 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
