1,4 kg *hake (I bought plain 10 x 3 cm portions)
4 large onions, halved and sliced thick
100 ml oil for frying
500 ml brown vinegar
250 ml water
200 ml brown sugar
15 ml pickling spices
5 ml whole coriander
20 ml medium strength curry powder
15 ml garam masala
15 ml turmeric
3 ml cayenne pepper
10 whole cardamom pods (they enhance the lemony flavour)
5 ml ground ginger
4 bay or lemon leaves
10 ml salt
*use any firm white fish instead of kabeljou or yellowtail
Defrost the hake portions overnight in fridge. They might not be completely defrosted by the time you use it but that’s fine. Cut each portion in 4. Set aside while preparing the curry pickling sauce.
Fry the onions only until translucent but not browned. Add the spices and curry and fry for a few minutes. Add the rest of ingredients except the fish. Cook for about 15 minutes. Lower the fish cubes carefully into the sauce and allow to simmer until the fish is just cooked. Mine cooked for about 20 minutes max as a few pieces were still slightly frozen as I put them into the sauce.
Carefully spoon out into a flat glass, ceramic or plastic dish. I prefer ceramic or glass as it can’t stain from the turmeric. Allow to cool completely then cover and put into the fridge for up to 3 days before eating and/or bottling the cold pickled fish into sterilised cold jars. I would suggest keeping it in the fridge.
Serve with brown seed loaf and butter.
Recipe: Elsabie Templeton
Photo: Elsabie Templeton