For company
Cape Malay pickled fish
The Good Friday non-negotiable. Firm white fish poached and layered under a golden turmeric-and-vinegar curry sauce, thick with soft onions and bay. My grandmother would die if this were not on the table.
Make it two days ahead. It only gets better in the fridge.
Method
- 01
Season the fish, dust lightly in flour and fry in 2cm of hot oil for 2 minutes a side until just golden. Lift onto kitchen paper.
- 02
In a wide pot, cook the onions in 3 tbsp oil over medium heat with a pinch of salt for 12–15 minutes until soft and glossy. Add the garlic and ginger for 1 minute.
- 03
Stir in the curry powder, turmeric, coriander, allspice and bay leaves and toast for 30 seconds. Pour in the vinegar, water, jam, sugar and salt. Simmer for 10 minutes until the onions are silky and the sauce is glossy. Taste — it should be sweet, sharp and warm.
- 04
Layer the fried fish into a deep glass or ceramic dish, spoon the hot sauce and onions over every layer, and press down gently so the fish is submerged.
- 05
Cool, cover and refrigerate for at least 48 hours. Serve cold or at room temperature with buttered fresh white bread and hot cross buns on the side.
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