Pickle your own fish for Easter

Pickled fish is a quintessential Good Friday food during Easter. There are many recipes claiming to be the best, but this one is very straightforward and easy to make.

Ingredients

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

Method

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.

Tip

If preferred, add any of the following spices and seasonings to taste: Whole coriander seeds, black peppercorns, whole allspice, whole cloves, chilies or fresh ginger.