PICKLED FISH

RECIPE SUPPLIED BY GUY HALLS

Pickled fish has become a traditional South African dish mainly eaten on Good Friday. Savory and spicy.

Ingredients:
4 to 6 fillets of fish. (cut in half)
Large frying pan.
2 to 3 tbsp olive oil.
2 – 3 tbsp medium curry powder (according to taste)
2 – 3 tbsp sugar
1 tsp salt
Half tsp ground ginger
Heaped tbsp whole coriander.
Brown wine vinegar to suit taste. 1 – 2 cups
4 or 5 medium onions, sliced to rings.

Method:
Heat the oil in the pan, , add the fish and brown together with the onion rings, add curry powder, stir and coat the fish/rings with the curry, add the other dry ingredients and fry for a few minutes, add the vinegar.. bring to the boil. Be sure not to over boil as the fishas it should remain firm and not crumbly.

Take a large flat oven safe dish and place in one layer of fish, pour over the sauce, and place another layer of fish and pour over the remaining sauce.

Let it stand to cool, cover with cling film or a lid, then place in the refrigerator and leave it to get really cold.
(A slight twist would be to add fresh thinly sliced garlic to the ingredients)