Cape Town’s cuisine benefits from the abundance of fresh fish and shellfish in the South African region. Pickled fish is one such vintage pleasure. Onions, curry, vinegar, and firm fish make for an excellent topping for a toasty sandwich or loaf of bread. When you taste this Cape Malay curry fish, you’ll be transported back in time to grandma’s kitchen, when you were treated to the tastiest meal you’ve ever had.
CAPE MALAY CURRY FISH SUGGESTIONS
Turmeric and curry give this meal its vibrant yellow colour and spicy, alluring aroma. Curry fish is a crowd-pleaser if you use a firm fish, a somewhat sweet curry, and raw onions. Don’t throw away any leftovers; this recipe improves with time in the fridge. Accompany with plenty of butter and a thick piece of handmade bread.
Pickling is a great way to preserve even the freshest seafood. Sandwich some of this Cape Malay curry fish on some fresh toast for a delicious lunch.