Cape Malay Pickled Fish

Ingredients

• 0.5 cups 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
• 0.5 cups water
• 0.5 cups packed brown sugar , or to taste
• 2 tablespoons curry powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric

Instructions

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   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.

4. 4

   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.