Pickled Fish With Curried Rice
Pickled fish is a traditional Cape Malay dish - and now it is usually eaten during Easter celebrations. This recipe is from Kasi Kitchen and has a delightful "twist".
(2 votes, average: 3.50 out of 5)
Loading... Ingredients
2kg salmon, hake or kingklip fillets
10 ml (2 tsp) salt
freshly ground black pepper
Pickling sauce
100 ml olive oil
5 Large onions, sliced
3 Bay leaves
6 Cloves garlic, finely chopped
80 g fresh ginger, finely chopped
1 Green chilli, sliced
45 ml (3 tbsp) curry powder
20 ml (4 tsp) turmeric
5 ml (1 tsp) coriander seeds, ground
5 ml (1 tsp) ground cumin
15 ml (3 tsp) mustard powder
250 ml (1 cup) brown sugar
10 ml (2 tsp) salt
600 ml white wine vinegar
300 ml water
30 g fresh coriander, chopped
Curried rice
15 ml (1 tbsp) olive oil
125 ml (1/2 cup) chopped onion
2 Cloves garlic, minced
250 ml (1 cup) Spekko India Gate Classic Basmati Rice
5 ml (1 tsp) curry powder
5 ml (1 tsp) garam masala
5 ml (1 tsp) cumin seeds
500 ml (2 cups) vegetable stock
2,5 ml (1/2 tsp) sea salt
Method
1. Season the fish with salt and pepper, and set aside.
2. Then make the pickling sauce: In a large saucepan, heat the olive oil and add the sliced onions, bay leaves, garlic, ginger and chilli. Sauté for a few minutes and just before the onions start going brown, add all the dry spices. Allow this to cook for a further minute or two and when it just starts sticking to the saucepan add the sugar, salt and liquid and bring this to the boil and cook for a further five minutes. Add the coriander just before removing from the heat.
3. In a large oven dish, lay the fish and cover with pickling sauce, ensure the fish is completely covered in sauce. Allow to marinate overnight or for at least 2 hrs in the fridge.
4. Preheat oven to 180 °C and grill the fish for 20 – 25 minutes.
5. To make the rice: Soak the rice for 10 – 15 minutes in cold water. Drain.
6. Heat the oil in a pot over medium heat. Add the onion and garlic and stir-fry until tender – about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Continue to cook and stir until rice is toasted, 1 to 2 minutes more.
7. Pour in stock and season lightly salt; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed.
8. Serve with pickled fish
From the Spekko kitchen
· Spekko’s India Gate Classic Basmati Rice is 100% pure Himalayan rice that is aged for 2 years. The kernels double in length when cooked – like any pure Basmati should.