This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
338 Calories
Recipe Instructions
Step 1
Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
Step 2
Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
Step 3
Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.
Ingredients
½ cup water
salt to taste
½ cup vegetable oil for frying
4 whole allspice berries
2 cloves garlic, chopped
2 teaspoons ground cumin
8 whole black peppercorns
3 bay leaves
1 teaspoon ground turmeric
2 tablespoons curry powder
2 teaspoons ground coriander
2 cups red wine vinegar
2 large onions, peeled and sliced into rings
3 pounds cod fillets, cut into 2 to 3 ounce portions
