Tag Archives: Fish

Brenda’s Pickled Fish Recipe

pickled fish recipe
Brenda’s Picked Fish
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Brenda’s Pickled Fish Recipe

Thanks to Brenda C for sharing her recipe to her delicious pickIed fish.

Brenda told members of our Facebook Group, “I use this recipe for the pickle fish. I used 2 kg of fresh white fillet and skinned  fish. Cut the fish into suitable  pieces. Make a batter of your choice and lightly fry the fish, then set it aside for later use.”

  • Author: Brenda C
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: Fish
  • Method: Moderate
  • Cuisine: South African

Ingredients

Scale

For Sauce

  • 2 T olive oil
  • 5 large onions cut into rings
  • Fresh grated ginger
  • 4 cloves of crushed garlic
  • 5 tsp mild curry powder 
  • 3 tsp turmeric
  • 1tsp paprika
  • 6 bay leaves 
  • 1 tsp whole black pepper corns
  • 1 tsp cumin powder 
  • 1 litre white vinegar 
  • 300 grams sugar 
  • Sea salt to taste 
  • Lemon juice to add flavour
  • Fresh Coriander for garnish and taste

Instructions

  1. Gently sauté the onions in olive oil until translucent 
  2. Add ginger garlic and all the spices ,fry get let for a few minutes
  3. Add vinegar and sugar, stir until sugar is dissolved 
  4. Simmer for about 20 minutes, taste and add lemon juice to if too sweet 
  5. Add more salt to taste.
  6. Place a layer of cooked fish in a suitable dish, pour a little hot sauce over it until all the fish is covered, add coriander, let it cool then chill until ready to serve.

Notes

Keywords: pickled fish, fish

Seafood Curry on the Fire by Veneshvarin

seafood curry recipe
seafood curry recipe

Many thanks to Veneshvarin Naidoo, for sharing his recipe to this delicious Seafood Curry, which was cooked in a cast iron pot over the open flame.

INGREDIENTS
1 kg seafood mix
700 muscles in shell (you can add calamari crayfish tails etc, just pre pressure cook calamari before you add to pot)
Seeds:
1xStar anise
3xCardamom pods
2xCinnamon sticks
2xdry red chillies
2xBay leaves
4xCloves
1tsp Jeera seeds
1tsp Somph
1tsp mustard seeds
1tsp coriander seeds
Powder spices:
3tbs kashmiri masala
1tsp turmeric
1tsp garam masala
1tsp jeera powder
1tsp coriander powder
1tsp chilli powder
1 tsp smoked paprika
1tsp cinnamon powder
1 tsp mixed herbs
1 tsp crushed chilli flakes
1 tsp braising spice
Fresh ingredients :
1large onion.
Bunch Fresh coriander
2tbs Ginger and garlic paste
2 sprigs curry leaves

METHOD
1. Add oil and seeds to the pot, when the seeds start popping add chopped onion and curry leaves.
2. When onion is translucent add ginger and garlic paste and all powder spices, braise for about 30 seconds.
3. Once you can get the aroma of all the spices add the (from frozen) seafood mix ( do not add the crab sticks yet)
4. Let it cook till most of the meat is tender then add crab sticks and salt.
5. Let it simmer till all water has evaporated and the gravy thickens, then garnish with fresh dhania leaves (coriander)
6. Serve with garlic naan made on the open flame.

For more recipes: Seafood, Lamb/Mutton/Beef, Chicken, Veg/Beans