Curried Pickled Fish: A South African Tradition

The scent of curry always transports me back to my grandmother’s kitchen in Durban. The aroma would waft through the open windows, a vibrant signal that something special was simmering on the stove. While she was renowned for her bunny chows, it was her Curried Pickled Fish that truly held my heart, a tangy, flavorful testament to South Africa’s culinary heritage – a recipe she said her own grandmother had passed down. The bright yellow turmeric staining her fingers, the gentle simmer of vinegar and spices – it was, and still is, pure comfort.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: At least 3 days (including marinating)
• Servings: 16
• Yield: Varies based on fish size
• Dietary Type: Dairy-Free

Ingredients

• 8 lbs firm-fleshed fish, weighed after filleting and frying (see instructions)
• 8 very large onions, sliced thinly
• Oil (for frying, or use lard, which is nicer)
• 4 tablespoons curry powder (use good quality)
• 8 cups vinegar (do not use spirit vinegar!)
• ½ cup sugar
• 2-3 fresh hot peppers, sliced open (optional)
• 1 tablespoon salt
• 1 tablespoon white peppercorns (or you can use black)
• 4-6 tablespoons apricot preserves (jam)

Equipment Needed

• Large pan or skillet
• Slotted spoon
• Deep dish or clean canning jars

Instructions

1. First, fry the fish in a large pan or skillet in the oil or lard, without seasoning. The goal is to cook the fish through until golden brown on both sides, but not necessarily crispy. Avoid overcrowding the pan; fry in batches if necessary.
2. Remove the fried fish to a platter to cool, but leave the pan on the stove with all the flavorful oil.
3. Add the sliced onions to the same pan and fry, stirring frequently, until they are softened and translucent. Do not brown them! You want them to be soft and sweet. Add more oil, butter, or lard if necessary to prevent sticking.
4. Remove the onions with a slotted spoon to a bowl to cool.
5. Now, add all the remaining ingredients – the curry powder, vinegar, sugar, hot peppers (if using), salt, white peppercorns, and apricot preserves – to the pan. This is where you control the heat level. If you want a fiery pickle, add the hot peppers with the seeds included. For a milder flavour, omit the peppers altogether.
6. Mix all the ingredients in the pan well.
7. Bring the mixture to a furious boil and then reduce the heat and simmer for 6 minutes, stirring occasionally to ensure the sugar dissolves completely.
8. Allow the mixture to cool completely. This step is crucial; adding hot liquid to the fish can make it mushy.
9. Using a deep dish OR clean canning jars, begin the layering process. Start by pouring some of the cooled vinegar mixture into the bottom of the dish or jars.
10. Place a layer of the fried fish on top of the sauce.
11. Cover the fish with more of the sauce, followed by a layer of the fried onions.
12. Repeat these layers – sauce, fish, onions – until all the ingredients are used up. Aim to finish with a generous layer of onions on top, submerged in the sauce.
13. Cover the dish or jars tightly and place them in the refrigerator for at least 2-3 days before tasting. This marinating time allows the flavors to meld and the fish to fully absorb the pickling liquid.
14. If using jars, ensure they are properly sealed for longer storage.

Some cooks add lemon or orange leaves to the final layering for a delicate extra flavor. Just tuck a few leaves between the layers of fish and onions.

Expert Tips & Tricks

• Fish Selection: The key to good pickled fish is using a firm-fleshed fish that won’t fall apart during cooking and pickling. Good choices include snoek, kingklip, yellowtail, or even mackerel. Avoid delicate fish like cod or hake.
• Spice Level: Adjust the amount of curry powder and hot peppers to your personal preference. Start with less and add more as needed.
• Vinegar Choice: Using a good quality vinegar is essential. Avoid harsh spirit vinegar, which can be overpowering. Look for a good quality cider vinegar or white wine vinegar.
• Apricot Jam: The apricot jam adds a touch of sweetness and helps to thicken the sauce. You can substitute it with other fruit preserves, such as peach or plum, but apricot provides the most authentic flavor.
• Frying Fish: Make sure that the oil is hot before adding the fish to the pan. This will help to prevent the fish from sticking and ensure that it cooks evenly.
• Make Ahead: This dish is perfect for making ahead of time, as the flavors only improve with time. In fact, it tastes even better after a week in the fridge!

Serving & Storage Suggestions

Curried Pickled Fish is traditionally served cold, straight from the refrigerator. It’s a wonderful addition to a buffet, a picnic, or a simple lunch. Serve it with fresh crusty bread, roti, or crackers for soaking up the delicious sauce. It’s also a fantastic accompaniment to a cheese platter or as a side dish to grilled meats.

To store, keep the pickled fish in an airtight container in the refrigerator. It will keep for several weeks, and potentially longer if stored in properly sealed canning jars. The vinegar acts as a preservative, ensuring the fish remains safe to eat.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	75mg	25%
Sodium	500mg	22%
Total Carbohydrate	15g	5%
Dietary Fiber	2g	8%
Sugars	10g	–
Protein	20g	40%

Variations & Substitutions

• Spicier Version: For a spicier version, add more fresh hot peppers or a pinch of cayenne pepper to the sauce.
• Sweeter Version: If you prefer a sweeter pickle, increase the amount of sugar or apricot preserves.
• Fish Variety: While firm-fleshed fish is recommended, you can experiment with different types of fish based on availability and preference.
• Vinegar Variety: You can use a combination of vinegars, such as cider vinegar and white wine vinegar, to create a more complex flavor profile.
• Vegetarian Option: For a vegetarian twist, try pickling halloumi cheese or cauliflower florets using the same sauce.

FAQs (Frequently Asked Questions)

Q: Can I use frozen fish for this recipe?
A: Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before frying to remove excess moisture.

Q: How long does the pickled fish last in the refrigerator?
A: When properly stored in an airtight container in the refrigerator, pickled fish can last for several weeks, sometimes even a month or longer, due to the preservative properties of the vinegar.

Q: Can I use spirit vinegar instead of cider vinegar?
A: It’s not recommended to use spirit vinegar, as its harsh flavor can be overpowering. Cider vinegar or white wine vinegar are much better choices.

Q: Do I have to use apricot preserves?
A: No, you don’t have to use apricot preserves. You can substitute it with other fruit preserves, such as peach or plum, but apricot provides the most authentic flavor.

Q: Can I freeze pickled fish?
A: While you can freeze pickled fish, it may affect the texture of the fish, making it slightly softer when thawed. It’s best enjoyed fresh from the refrigerator.

Final Thoughts

This Curried Pickled Fish recipe is more than just a dish; it’s a taste of South African history, a memory of family gatherings, and a celebration of bold, vibrant flavors. I encourage you to try this recipe and experience the magic for yourself. Feel free to adjust the spice level and sweetness to your liking, and don’t be afraid to experiment with different types of fish. I’m confident that this dish will become a cherished favorite in your own kitchen. Serve it with a crisp glass of chilled white wine or a refreshing cup of rooibos tea for the perfect South African culinary experience. Enjoy!