Pickled Fish
Ingredients
2 kg kabeljou or hake fillets, cut into portions
60 ml flour
salt and pepper
10 ml masala
125 ml oil
2 cardamom pods, split open
200 ml brown vinegar
250 ml water
3 onions, thinly sliced
6 lemon leaves (optional)
20 ml sugar
10 ml turmeric
10 ml curry powder
5 ml chilli powder
5 bay leaves
5 whole cloves
Method:
1. Wash and dry fish. Mix flour, salt, pepper and masala and sprinkle over fish. Heat oil in a frying pan, add cardamom pods and fry for 1/2 minute. Add fish and fry until light brown. Remove fish, draining it on kitchen paper.
2. In a large saucepan, mix vinegar, water, onion, lemon leaves, sugar and spices together. Bring to the boil, then toss in bay leaves and cloves. Simmer gently until onion is soft (about 20 minutes). Remove mixture from heat and cool slightly.
3. Place fried fish in a deep glass dish or jar and pour onion mixture over it, ensuring that fish is completely covered.
4. For best results, store fish for 24 hours to allow flavours to develop.