Pickled FishCourse: Main
2 kg firm white fish fillets, I am using Hake
6 large onions, peeled and sliced
Salt to taste
1 cup of flour
1 tsp ground black pepper
2 tsp turmeric
1 cup vinegar
1 cup water
3-4 tbsp sugar
2 tbsp apricot jam
1 tbsp black pepper corns
1 tbsp coriander seeds
5 bay leaves
2 tbsp roasted masala
1 tbsp corn flour mixed with 3 tbsp. of water
- Take the fish pieces and dust with the flour and season with salt and pepper. Heat the oil, shallow fry the fish in a large frying pan, about 2 minutes on each side. Put aside on draining paper.
- Next, in a large pot, heat the vinegar and water on a medium heat. Add the onions, sugar, salt, spices, jam, bay leaves and cook for 8-10 minutes. Next, add the corn flour mixture and
- Add the corn flour mixture and stir well. Transfer the fish, onion and curry sauce mixture to a large heat proof dish, making sure the sauce covers all the fish.
- Allow to cool and cover the bowl or container and store in the fridge overnight or for a few days.