Pickled Fish in Curry Sauce
Preparation Time: 15-20 Minutes
Cooking Time: 25 Minutes
Serves 6 – 8
- 2-3 lbs Skinless Cod, Snapper or King Fish
- 4 Tablespoon Curry powder
- 2 Teaspoon Corn Flour
- 2 Teaspoon Ground Black Pepper
- 1 Teaspoon Salt
- 2 Teaspoon Crushed Parsley
- 2 Tablespoon Mixed Peppercorns
- ¼ Cup Cooking Oil
- 1 Cup flour
- 8-10 – Bay Leaves
- 4 Large Onions Sliced
- ¼ Cup Brown Vinegar
- 4 Oz Water
- 5 Tablespoon Sugar
- 1 ½ Tablesppon Turmeric
- Cut fish into medium or large cubes.
- Mix flour, salt, black pepper in medium mixing bowl.
- Dip fish with the seasoned flour and fry in hot oil until golden brown and cooked through.
- Remove fish from pan as it is cooked and set aside on papertowel or baking absorbent paper.
- Cook onions for 20 minutes on medium to high heat in vinegar, water, bay leaves, sugar, turmeric, parsley, curry powder, peppercorns until soft.
- Mix the corn flour with 4 teaspoon water. Blend until smooth and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens.
- Layer the fish with pickled onion sauce and cover.
- Refrigerate for 1 – 2 days before serving to allow the flavors to marinate.
- It can also be refrigerated for 2-3 hours and served the same day.
- It is usually best cold but based on your preference it can be served warm.