The Best Pickled Curry Fish Recipe for Your Easter Tradition. This delightful South African dish features fresh ocean fish and is enjoyed cold, accompanied by a flavorful sauce. It’s simple to prepare and perfect for your holiday celebrations.
The Best Pickled Curry Fish
This is the best pickled curry fish recipe to create for a traditional easter meal. A No Cook and No Bake recipe for lunches or supper or dinners on Easter Friday. Seafood Recipes Ideas. This is a special recipe and brings back memories of my father, who loved to make this easy pickled curry fish regular. My Husband was a fisherman in South Africa and we always had the freshest and best pick of fish to make it with. For a family size meal just increase the quantities as its best refrigerated and kept for a few days to eat over the Easter season cold with side dishes. Really very delicious. Easter weekend has a few traditional foods that one eats over the different days.
FAQ’s
Do you eat pickled fish hot or cold?
This simple pickled curry fish dish is eaten cold as the curry ingredients need to be absorbed into the fish for the best flavorful meal. This is what makes this fish delicious. It is traditionally eaten on Good Friday in Easter.
How long does pickled fish last?
Pickled curry fish should be stored in a refrigerator and will last 4 – 6 weeks covered for the best flavor. You can almost pickle any type of fish at home. The pickle curry preserves the fish.
What does pickled fish mean?
Pickled food such as vegetables, fruit, and fish has been kept in vinegar and salt water to preserve it. But pickled fish is also curried and is kept in the gravy that will preserve it for a while. It also absorbs the flavors well.
When do you eat pickled fish?
Its believed that fish pickled in vinegar mixture is eaten on good Friday. As it symbolizes that Jesus being offered vinegar to drink at his crispification on the cross. This is why it is also eaten with traditional hot cross buns on Easter. Eaten cold is best.
What is the difference between curry and pickled fish?
Pickled fish is quite spicy and includes vinegar, which preserves the fish for longer. Where as curry balances out the savory elements from the spices. Fish or other foods are normally cooked in the curry and spices for a meal.
View more recipes for Easter. Traditional Easter Foods and Treats
Ingredients for the Best Pickled Curry Fish
- fresh fish
- olive oil
- onions
- salt
- garlic cloves
- maizena (corn starch)
- black peppercorns, all spice
- bay leaves.
- red chili pepper, seeded and diced
- red wine vinegar
- water
- brown sugar
- curry powder, ground turmeric
Get some fresh ocean fish in your area, for this dish. Almost any fish can be pickled and curried at home. For the full ingredients and instructions get the recipe attached. Download or print it and even use online with the cook mode. So Easy……😉
Fish
Traditionally pickled fish is prepared by frying a fairly meaty firm fish. (Snoek or Yellowtail are the favored fish to use but Hake or Kingklip may also be used)
How to make the Best Pickled Curry Fish
Season the fish with salt and dust with some flour then place in the oiled pan to sauté.
Fry the fillets on both sides until fish is browned and cooked through. Takes about 5 minutes per side and then set aside for the sauce to be made.
Fry the onions and garlic in the same oil as fish and sauté till soft and then add the spices as per recipe below.
Curries and chili powders and ground ginger used in this sauce. Corn flour or maizena used for the thickening of the sauce.
Place the fish pieces in a dish and pour the pickled curry sauce over the baked fish.
Once cooked and dunked in the sauce , leave the fish to soak in the fridge for at least 24 to 48 hours. Absorbing all the flavors of the spices and vinegar for intensity and serve as a cold dish or at room temperature. With side dishes of your choice and my favorite the hot cross buns. YUMMY!
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Best Pickled Curry Fish
The Best Pickled Curry Fish Recipe for Your Easter Tradition. This delightful South African dish features fresh ocean fish and is enjoyed cold, accompanied by a flavorful sauce. It’s simple to prepare and perfect for your holiday celebrations.
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 60 min
- Yield: 6 1x
- Category: meals, easter, lunch, dinner
- Method: no cook no bake
- Cuisine: South african
Ingredients
- 1 1/2 kg (3 pounds) hake or other fillets, cut into medium portions
- 1/4 cup olive oil for frying
- 2 tablespoons flour (maizena or corn flour)
- 1 tsp salt
- 2 large onions, peeled and sliced into rings.
- 2 cloves garlic, chopped
- 8 whole black peppercorns
- 1/2 teaspoon allspice powder or (turmeric(borrie) and ground ginger)
- 3 bay leaves.
- 1 red chili pepper, seeded and diced(or dried pepper)
- 2 cups red wine vinegar
- 1/2 cup water (make sure the sauce is not thick or to liquidy)
- 1/2 cup brown sugar,(or to taste)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
Instructions
- Heat the oil in a large pan over medium-high heat.
- Season the fish with salt and dust with some flour then place in the pan.
- Fry on both sides until fish is browned and cooked through, about 5 minutes per side.
- Remove from the pan 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 chili 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.
Notes
- Traditionally pickled fish is prepared by frying the favored fish such as Hake or Kingklip (but snoek or yellowtail are also used)
- Make sure to leave the fish in the pickled curry sauce overnight chilled for best results
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