The bones of this succulent smoked turkey will actually fall off. Keep it in the oven until it is completely done for deliciousness that will fall off the bone. Delicious!
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 day 30 mins |
| Total Time: | 1 day 1 hr 25 mins |
| Servings: | 12 |
Ingredients
- ½ cup vegetable oil for frying
- 3 pounds cod fillets, cut into 2 to 3 ounce portions
- salt to taste
- 2 large onions, peeled and sliced into rings
- 2 cloves garlic, chopped
- 1 red chile pepper, seeded and sliced lengthwise
- 3 large bay leaves
- 8 whole black peppercorns
- 4 whole allspice berries
- 2 cups red wine vinegar
- ½ cup water
- ½ cup packed brown sugar, or to taste
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
Instructions
- Gather all ingredients.
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- Heat oil in a large skillet over medium-high heat. Season fish with salt and fry in the hot skillet until fish is browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.
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- Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries, then pour in vinegar and water and bring to a boil. Stir in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and add brown sugar if desired.
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- Arrange layers of fish and pickling mixture in a serving dish. Pour in pickling liquid to cover the top layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.
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Reviews
This reminded me of my Nans recipe and Easter weekends with her. I put a teeny bit less sugar and vinegar in, but that’s just to my taste. Otherwise it’s a GREAT recipe. Thank you! xx
My family absolutely loves the recipe. I however added less white wine vinegar and added a bit more water. This time I split the vinegar between red whine and white wine vinegar and used less but added some plain white vinegar and water. I also used different kinds of fish. I used cod or canned tuna (my favourite) and the last 2 times I used yellowfish that we caught.
Thank you so much for the recipe, I have not eaten this for over 15 yrs. I finally did this on my own and my guest liked it too. To me it tasted leek home. I miss home & always thought I’ll ask my mom to make it but now I can make it.
My cod filets might have been a bit on the thin side, because during the cooking step they started to flake apart, so it wasn’t possible to “layer” exactly the way the recipe described, and I got a little confused on how to execute. It still turned out good though. My husband didn’t like it nearly as much as I did, so it could be a polarizing dish – if you like vinegary, tangy foods you will love it.
I used less vinegar and more water, use fish Masala instead of curry
This recipe was so easy to follow, I made my very own pickle fish this year, I usually go to my parents house! This makes me a grown woman now
Excellent recipe. Tip: if you need it same day, fry the fish 2 minutes each side, set aside and pour the curry/pickle sauce* in the pan and bring to a light simmer and place the fish back in, spooning sauce over the fish. Let it all low poach for 5 minutes. * a dash or two of Peri Peri or Tabasco sauce works well if you don’t have a red chile pepper.
I grew up in Cape Town and so Cape Malay Pickled Curry is a dish that I am well acquainted with and I expect it to be “just right”… this recipe did it! It tasted even better on the second day once the sugar and vinegar had a chance to work their pickling magic.
My husband is from Cape Town and loves pickled fish! Perfect lunch with bread and green salad. I’ve made this 2x — first time exactly as written and 2nd time with a few changes. It seems to me that in the Cape, pickled fish is lightly battered and fried. I wanted to cut down on the oil and fat so rather than frying the fish, I grilled it under the broiler until just cooked. I like the sauce as written, except I agree that the vinegar was a bit much. I used 1 1/2 cups and thought that was still a bit strong. I think I should have upped the brown sugar a bit to balance the flavor.
I really loved this recipe! I only made a couple of changes; added few extra bay leaves (dried), extra peppercorns and added a teaspoon of fennel seeds in place of the coriander. I changed the proportion of vinegar:sugar a little, cutting back on the vinegar – and thought it was a little too sweet at first, but found that the vinegar seemed more pronounced the next day. A friend made the same recipe & put in the whole amount of vinegar, finding it a little too acidic, so it might be an idea to just add 1 & 1/2 cups. On a whole, there was so much flavour in this! All you need is soft bread to soak up the marinade – it’s so good.