Kaapse Kerrievis (Cape Malay Pickled Fish)

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Kaapse Kerrievis (Cape Malay Pickled Fish)

Kaapse Kerrievis (Cape Malay Pickled Fish) is a traditional South African recipe for a classic Cape Malay dish of pickled fish that, at Easter is served with savoury hot cross buns. The full recipe is presented here and I hope you enjoy this classic South African version of: Cape Malay Pickled Fish (Kaapse Kerrievis).

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Additional Time:

(+24 hours marinating)

Serves:

4–6

Rating:

Tags : Curry Spice Recipes South-africa Recipes

This is a truly South African Easter dish, originating from the Cape Malay people. It is best enjoyed with hot cross buns of fresh bread.

Pickled in vinegar and flavoured with curry spices, it’s traditionally eaten at Easter, on Good Friday. Typically, it’s eaten with Hot Cross Buns (home-made are best as they are not so sweet; however you can get dryer, less sweet and less fruity commercial versions that are an ideal accompaniment).

This can also be served as a starter with a light salad or as a main meal with boiled new potatoes and green beans.

Ingredients:

120ml (1⁄2 Cup) Sunflower oil, for frying
1.4kg (3 1/3 lbs) fish fillets, all bones removed and cut into pieces about 6cm (2 ½ in) long and 3cm (1 in) wide (snoek or hake are typical, but any firm white fish will do)
portions
Salt, to taste
2 Large onions, sliced into rings
2 garlic Cloves, finely chopped
8 Whole black peppercorns
4 Pieces star anise
3 Bay leaves
1 Red chili, split lengthwise
500ml (2 Cups) red wine vinegar
120ml (1⁄2 Cup) water
110g (1⁄2 Cup) brown sugar
2 tbs Curry powder (Cape Malay curry powder would be traditional, but you can use your favourite --- I used medium Madras)
1 tsp Ground turmeric
2 tsp Ground cumin
2 tsp Ground coriander

Method:

Heat the oil in a large frying pan, work or skillet over medium-high heat.

Season the fish with salt and place in the pan. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.

Fry the onions and garlic in the same pan over medium heat until translucent. Add the peppercorns, star anise, bay leaves, and red chili. Pour in the vinegar and water and bring the mixture to a boil. Stir in the brown sugar until dissolved.

Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.

Layer the pieces of fish in a serving dish with the onions and garlic. Pour over the hot pickling liquid making sure it covers all the ingredients in the serving dish.

Allow to cool to room temperature, then cover with cling wrap (plastic wrap) and refrigerate for at least 12 hours before serving.

Serve stuffed into hot cross buns.