PICKLE FISH - TRADITIONAL😍

Hi all... welcome back to my channel👨🏼‍🍳 . My next recipe is Pickle Fish. Not many people have heard of this dish. It originated in South Africa, Cape Town and is a Cape Malay dish. This recipe of Pickle Fish was a way to preserve the fish for as long as possible. Today, the sharing of this recipe has been passed down from generation to generation and is a very popular dish to many cultures in S.A. Overtime people have added their own spices according to their taste. Pickle Fish can store in the refrigerator for weeks, can also be frozen.

RECIPE
Ingredients
HERBS AND SPICE FOR FISH
1-1/2kg fresh fish, sliced into pieces with skin on
2 cups cake flour
1/2tsp salt
1tsp mixed dry herbs
1 tbsp chilli powder or masala of your choice
1tsp tumeric powder
1tsp garumasala, dhania, jeera, cinnamon mix
1tsp garlic drizzle of soya sauce

METHOD
Rub salt, garlic, soya sauce into fish. In a bowl add dry ingredients together and mix and coat fish. Fry fish until golden brown or until ready. Place fried fish onto paper towel to soak up the oil.

HERBS AND SPICE FOR ONION GRAVY
(A)
8 curry leaves, chopped 2 bay leaves
1-1/2tsp garlic
1tsp ginger
1-2 green chillies
1 tbsp black mustard seeds
1 tsp dhania seeds, crushed
1 tbsp mixed dry herbs
1tsp jeera seeds
Salt

(B)
2-21/2 tbsp chilli powder or masala
1&1/2tsp tumeric powder
1tbsp garumasala, dhania, jeera, cinnamon mixed, you can use 1 cinnamon stick in place of cinnamon powder 2kg onions, sliced in rings, not too thin

(C)
3 tbsp sugar 3/4 to 1 cup vinegar 2 cups water 2 tbsp flour

METHOD Slice onions into rings, not too thin. Add (A) into pot heated with oil. Cook for a few minutes until roasted or until flavours are released. Now add (B) for 2minutes then add sliced onions and stir. Season with salt. Cook uncovered for 5 minutes with continuous stirring. Add(C) vinegar, water, sugar and cover. Stir onions while cooking, cook until half done. Add (C) flour to slightly thicken gravy and give another stir. Place lid on pot and simmer for another 5 minutes turning the heat down. Once cooked, layer your pickle fish starting with onions first then fish and repeat until you end off with onions and pour all the gravy in. Let cool and cover, place in fridge for a minimum of 3 days so the fish can soak up all the flavour. Everyday check your flavour, if it requires more salt and vinegar then add salt to vinegar (according to taste) and drizzle over stirring carefully into the pickle fish.

Enjoy!!! 😍