Leopard's Leap recipe: Pickled curry fish

During Easter, the tradition in the Cape is to make and enjoy curried or pickled fish. The combination of spices gives the fish its characteristic yellow colour and the curry a beautiful flavour.

Leopard's Leap presents their very own Pickled curry fish recipe. Serve it with seasonal Hot Cross Buns and a glass of our unwooded Leopard's Leap Chardonnay. Or, if you happen to have a bottle in the wine rack, try it with the Culinaria Chenin Blanc!

Recipe: Pickled curry fish

Ingredients

• 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

Method

1. Sauté onions in oil until just shiny, not limp.
2. Add curry, turmeric, bay leaves, and chili, and stir-fry for 1 minute.
3. Add vinegar, stock, sugar and peppercorns and boil rapidly, uncovered, for 10 minutes.
4. Thicken sauce with potato-flour or corn-flour, and season.
5. Add sultanas.
6. Layer fish and sauce in a glass container, cover and refrigerate.
7. Keep in the fridge for a month. Best after 2 - 3 days' maturing.