MARYKE’S PICKLED FISH
10 – 15 pieces of fish
6 – 8 large onions chopped into rings
1 cup of water
1 cup of vinegar
½ cup of lemon juice
5 bay leaves
some peppercorns
coriander seeds
½ cup of chutney
2 cups of apricot juice
2 tsp of salt
2 tablespoons of your choice of curry, mine is a special mix from Durban
1 cup of old brown sherry
2 teaspoons of turmeric
garlic and ginger paste 1 tablespoon
3 eggs
flour
You may use pickled fish Masala too
Season fish with some salt and white pepper and some turmeric. Dip the seasoned fish in beaten egg and a little cake flour and then fry in shallow oil, about two minutes on each side, depending on thickness of fish. Place in a big bowl and put aside.
In a medium sized pot on high heat, add the water, vinegar, bay leaves and peppercorns, turmeric, garlic and ginger, your curry mix (pickle fish Masala you may use) and the salt, chutney, apricot juice and old brown sherry. Bring to the boil and add the onions that has been chopped/ ringed onions, then add the sugar. Simmer for 8 minutes until all the flavours has infused into the onions. Take off heat and pour over the fish in a bowl. Wait to cool. Cover and place in fridge until ready to eat. Enjoy!
Tip – Do not cook onions for too long or fry them, this is a pickle, meaning the onion should still have a tiny bit of crunch to it.
Delicious!
PHOTO AND RECIPE: Maryke Smit Robberts
