Traditional curried pickled fish worth the wait

Serves 10, Takes 40 mins + refrigeration

Ingredients

• 5kg white fish fillets (like hake), skin and bones removed
• 80ml cake flour
• sunflower oil, for frying

For the curry sauce

• 750ml white grape vinegar
• 250ml water
• 250ml sugar
• 60ml apricot jam
• 15ml turmeric
• 30ml mild curry powder
• 5ml salt
• 4 onions, sliced into rings (loosen the rings)
• 6 lemon leaves (optional)
• 3cm ginger, finely grated
• 15ml cake flour soft white bread rolls, sliced, to serve

Method

1. Cut the fish into portions and dust with flour. Heat a layer of oil in a large frying pan and fry the fish on both sides until cooked through. Drain on paper towels.
2. For the sauce, bring the vinegar, water, sugar, jam, turmeric, curry powder and salt to a boil. Add the onions, lemon leaves and ginger. Simmer for about 10 minutes or until the onions are cooked, but still crunchy.
3. Mix a little of the sauce into the flour until a smooth paste forms, then mix it into the rest of the sauce. Stir on high heat until it thickens.
4. Layer the fish and onions in a glass dish. Pour the sauce over. Cover, cool and then refrigerate for 2-3 days before serving with rolls.

Tip

Pickled fish will keep for up to 1 month, stored in an airtight container in the fridge.