Cape Pickled Fish

This is a traditional South African dish. The fish is marinated in a lovely sweet sour curry sauce.

1. 1

   Cut the fish into nice size pieces that will make 2 pieces per portion.
   
   Heat some oil in a pan and fry the fish fillets until cooked through, remove, set aside.
   
   To make the pickling sauce put a pot on the stove on a medium to high heat and add the vinegar, water, sugar, turmeric, curry powder, salt, peppercorns, ginger and coriander. Bring it to the boil while you stir. It is important to stir while the sugar dissolves.
   
   Now add the bay leaves and the onions, reduce the heat to low and simmer for about 10 minutes to soften the onions, you don’t want them completely soft but softened with a firm center.
   
   Now add the maizena and water mixture and stir until the sauce thickens. This should take no more than 2 mintues.
   
   In a large glass or ceramic dish, layer the fish with onions from the sauce between each layer and a few on the top. The pour over the sauce, cover with cling wrap and pop in the fridge.
   
   If you can resist it, leave it to pickle for a few days before you try it, but it can be eaten the next day.
   
   It will last for a few months in the fridge as long as it is covered with the sauce
   
   
   You can make a light coating for the fish by dipping it in some beaten egg and dusting flour over.