Clean and cut fish into
6 x 6 inch pieces.
Lightly salt and fry
gently in melted butter until cooked through. Never overcook fish of any
Melt more butter in a
heavy based saucepan.
To make the pickle, lightly
brown onions with garlic. Remove from heat.
Add peppercorns, sugar,
chilies, lemon leaf and bayleaf.
Mix together curry powder
and and 1/2 cup of the vinegar. Return onion mixture to heat. Add curry/vinegar
Simmer for 15-20 minutes.
Check consistency of the pickle, adding more vinegar if it is too thick.
It should be a fairly thick liquid.
Pour a layer of onion
mix into serving dish. Top with a layer of fried fish. Continue until
all fish is well covered in the pickle, keeping a little of the pickle
Add vinegar to remains
of pickle and pour this thin liquid over fish.
Refrigerate for 2-3 days
for the fish to absorb the pickle.
Serve with buttered white
This recipe from www.inmamaskitchen.com
Contributor: Meryl Grebe
about the Cape Malay Cooking of South Africa main seafood page