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Pickled Curry Fish Recipe

Pickled Curry Fish Recipe

During Easter, the tradition in the Cape is to make and enjoy curried or pickled fish. The combination of spices give the fish its characteristic yellow colour and the curry a beautiful flavour. Serve with seasonal Hot Cross Buns and a glass of our unwooded 2019 Leopard's Leap Chardonnay or if you happen to have a bottle in the wine rack, try it with the 2017 Culinaria Chenin Blanc!

Pickled Curry Fish Recipe


3 kg hake

5 large onions

45 ml oil

45 ml medium curry powder

10 ml turmeric

2 bay-leaves

1 chili, finely sliced, with pips

500 ml cider vinegar

500 ml stock from fish

125 ml brown sugar

7,5 ml black peppercorns

30 - 45 ml potato-flour or corn-flour

salt to taste

250 ml sultanas


Sauté onions in oil until just shiny, not limp.

Add curry, turmeric, bay-leaves and chili, and stir-fry for 1 minute.

Add vinegar, stock, sugar and peppercorns and boil rapidly, uncovered, for 10 minutes.

Thicken sauce with potato-flour or corn-flour, and season.

Add sultanas.

Layer fish and sauce in a glass container, cover and refrigerate.

Keep in the fridge for a month. Best after 2 - 3 days’ maturing.


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