Pickle your own fish for Easter
15 April 2019 | Supplements
1.75 kg Cape salmon, cob, kingklip or any dry white fish
125 ml (½ c) sugar
15 ml (1 T) turmeric
45 ml (3 T) medium curry powder
20 ml (4 t) salt (or to taste)
2.5 ml (½ t) cayenne pepper (optional)
750 ml (3 c) vinegar
125 ml (½ c) water
4 medium-sized onions, thinly sliced
6 crushed lemon or bay leaves
Salt and pepper
Start by filleting the fish and sprinkling lightly with salt and pepper.
Mix the sugar, curry powder, turmeric, salt, cayenne pepper, vinegar and water in a large flat-bottomed saucepan (do not use an iron or aluminium saucepan).
Add the onion rings and lemon leaves, and allow to cook for 20 - 30 minutes.
Carefully place the fish fillets in the mixture, ensuring that they are well covered, and cook for a further 20 minutes or until done. Baste with the curry sauce from time to time and turn the fillets if necessary.
Pack the fish in layers in jars or an enamel dish, covering each layer completely with the hot curry sauce. Pour over the remaining sauce and allow to cool. Seal and store in a cool place. The fish is ready to eat after two or three days.
If preferred, add any of the following spices and seasonings to taste: Whole coriander seeds, black peppercorns, whole allspice, whole cloves, chillies or fresh ginger.