Pickled Fish With Curried Rice | Spekko Rice
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Pickled Fish With Curried Rice

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".

  • Serves: 8
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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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.

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