Thursday, 21 March 2013

҉YOUR-MAILS GROUP ҉ - Pickled Fish Recipe



A favourite South African dish traditionally eaten at Easter time – prepare two days in advance and store in the fridge ready to enjoy over a long weekend!

Serves: 6 - 8 | Preparation Time: 15 minutes | Cooking Time: 30 minutes 45 minutes



  • 750 millilitre White or brown vinegar
  • 4 Large onions sliced into rings
  • For the curry sauce:
  • 500 millilitre water
  • 750 millilitre Brown sugar
  • 30 millilitre Curry powder
  • 10 millilitre Tumeric
  • 10 millilitre Salt
  • 5 millilitre Ground ginger
  • 16 Black peppercorns
  • 45 millilitre KNORR Brown Onion Soup mixed with a little water to form a smooth paste
  • 1.5 kilogram Hake fillets, frozen
  • Flour for coating fish
  • Oil for frying


  1. Coat the frozen fish in flour and pan-fry in heated oil until cooked.
  2. Drain on paper towel and set aside.
  3. In a large saucepan mix all the ingredients for the curry sauce except the KNORR Brown Onion Soup.
  4. Boil uncovered for 5 minutes.
  5. Add the cooked fish and the KNORR Brown Onion Soup.
  6. Stir gently until the sauce thickens then allow to simmer for a further 5 minutes.
  7. Cool and spoon into a non-metal container.
  8. Store covered in the fridge.





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