PICKLED FISH ALA BERYL
2 kg fish cut into portions
salt and pepper
CURRY SAUCE
125 ml sunflower oil
3 large onions, thinly sliced
200 ml brown vinegar…I use white vinegar
20 ml sugar
5 ml borrie(tumeric)
10 ml curry powder
5 bay leaves
salt to taste
Season fish portions with the salt and pepper. Heat oil in a deep pan and fry fish for 5 minutes on each side, or until medium brown. Remove from oil and drain. SAUCE: Cook onions, vinegar,sugar and the spices in a saucepan until well blended 5 – 10 minutes. Add salt to taste. Place drained fish portions in a deep dish and cover with the onion mixture. Store covered for 24 hrs before use, to allow the flavour to develop. Serves 4 – 6.
P.S. If you like it very spicy, add chillies or cayenne pepper.
Source and Photo: Beryl Gee
