Cape Malay Curried Fish (Ingelegde vis)

In South African cooking, curry always implies the Cape Malay cooking.

• 1.5 kg (3 1/2 pounds) firm white fish such as South African yellowtail
• Butter for frying
• 2 medium sliced onions
• 1 clove of garlic, bruised
• 12 black peppercorns
• tablespoon brown sugar
• 2 hot red chilies, seeded and sliced lengthwise
• 1 lemon leaf
• 1 bay leaf
• 2 heaped tablespoons good quality curry powder
• 2 cups good quality brown malt vinegar
• Seasoning

METHOD

Clean and cut fish into 6 x 6 inch pieces.

Lightly salt and fry gently in melted butter until cooked through. Never overcook fish of any kind.

Melt more butter in a heavy based saucepan.

To make the pickle, lightly brown onions with garlic. Remove from heat.

Add peppercorns, sugar, chilies, lemon leaf and bayleaf.

Mix together curry powder and and 1/2 cup of the vinegar. Return onion mixture to heat. Add curry/vinegar mixture.

Simmer for 15-20 minutes. Check consistency of the pickle, adding more vinegar if it is too thick. It should be a fairly thick liquid.

Pour a layer of onion mix into serving dish. Top with a layer of fried fish. Continue until all fish is well covered in the pickle, keeping a little of the pickle aside.

Add vinegar to remains of pickle and pour this thin liquid over fish.

Refrigerate for 2-3 days for the fish to absorb the pickle.

Serve with buttered white bread.

Serves: 6

This recipe from www.inmamaskitchen.com

Contributor: Meryl Grebe

read about the Cape Malay Cooking of South Africa      main seafood page

 

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