Pickled fish is a South African recipe, traditionally prepared by pickling fish in a mixture of curry spice and white wine vinegar. It is a delicacy that is typically consumed during Easter. However, here we share a recipe that you can make any time of the year. Check it out below.
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Pickled Fish: Make Aromatic and Spicy Pickled Fish
Take a large saucepan. Add water, vinegar, curry masala, turmeric powder, cayenne pepper, lime leaves, black pepper, onion rings and apricot jam. Cook the ingredients on a slow flame for about 40 minutes.
Take a blender and add egg and milk to it. Blend until they are well combined. Then add salt, pepper and flour to the blender and blend until there are no lumps. Let the batter sit for 30 minutes.
Take corn starch in a plate and roll the fish fillet in it. Then dip the fish in the prepared batter until fully coated. Take a pan and heat oil in it. Add the coated fish and fry it for 2-3 minutes on each side.
Take a jar for storage and add the fish fillets to it. Then check the sauce. Once it has reduced, pour the sauce over the fish in the jars. Let it cool down and then keep it for refrigeration.
Blend the batter once again before using to coat the fish. This will create some nice air pockets.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. If required you can reduce the amount of masalas to make this recipe less spicy.
Can I make this recipe beforehand?
Yes. You can make the Pickled Fish 2 or 3 days before consumption so that the fish absorbs all the flavours from the sauce.