Spicy South African fish cured in sweet & sour vinegar.
This ancient Cape Malay pickled fish recipe has traditionally been passed down from generation to generation and the variations of the recipe is staggering. This is my take on this classic dish that is usually eaten around Easter but can be enjoyed at any time of the year.
This Cape Malay pickled fish relies heavily on aromatic spices to give it its unique and enticing flavour. I have used garam masala, curry powder, coriander, turmeric and black pepper in my mix.
