Cape Malay Pickled Fish Best Dishes

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Cape Malay Pickled Fish

"This recipe is a conventional Easter time traditional in Cape Town, South Africa. It is served especially with hot go buns or freshly baked bread."

Ingredients :

1/2 cup vegetable oil for frying
three kilos cod fillets, reduce into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into jewelry
2 cloves garlic, chopped
8 whole black peppercorns
four entire allspice berries
3 bay leaves
1 red chile pepper, seeded and sliced lengthwise
2 cups pink wine vinegar
half cup water
half of cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons floor coriander

Instructions :

Prep : 30M	Cook : 6M	Ready in : P1D

Heat the oil in a massive skillet over medium-high heat. Season the fish with salt and vicinity within the skillet. Fry on each aspects till fish is browned and cooked through, about five mins consistent with aspect. Remove from the skillet and set apart.
Fry the onions and garlic in the equal skillet over medium warmness till translucent. Add the peppercorns, allspice berries, bay leaves, and purple chile pepper. Pour in the vinegar and water and produce to a boil. Stir within the brown sugar till dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and alter the beauty if desired.
Layer pieces of fish and the pickling aggregate in a serving dish. Pour the liquid over until the pinnacle layer is included. Allow to cool then cowl and refrigerate for at the least 24 hours before serving.

Notes :

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