04/04/2026
INGREDIENTS
1 batch deep-fried fish or pan-fried fish
5 cups (1.25L) water
4 cups (1L) white spirit vinegar
3-4 bay leaves
3 Tbsp (45ml) curry powder
1 Tbsp (15ml) fish masala spice mix
2 Tbsp (30ml) ground turmeric
1 Tbsp (15ml) black peppercorns
1 Tbsp (15ml) coriander seeds
2 cups (500ml) brown sugar
1 jar (290g) apricot jam
2 Tbsp (30ml) cornflour
6-8 onions, sliced into rings
METHOD
Arrange cooked fish in a deep baking tray or large bowl with a lid.
Combine water, vinegar, bay leaves and all spices in a large pot and boil the mixture for about 8 minutes.
Add sugar and jam and simmer on high for 10-12 minutes.
Combine cornflour and ¼ cup (60ml) pickling sauce in a separate bowl until smooth.
Whisk mixture into pot and simmer for 5 minutes, or until sauce has thickened slightly. Taste sauce and adjust seasoning as desired.
Add onion rings and simmer for 5 minutes.
Pour over fish and cool completely. Cover and refrigerate (do not cover with a lid).
Pickle for at least 48 hours before serving
