posted October 09, 2011 03:34 AM            

Ingredients

3 kg’s firm fleshed fish (Kingklip, Geelbeck, Red Roman)
Cut fish into manageable portions. Dip into a flour and salt mixture, fry until cooked.
The Pickle:
Ingredients:
6 large onions, sliced
30ml curry powder
5 ml turmeric
1 ml cloves
1 ml nutmeg
5 ml sugar
10 ml cornflour
6 bay leaves
6 black peppercorns
1 small piece of lemon rind
500 ml wine vinegar

Method:
Heat oil, sauté onions. Add curry powder and other spices. Fry for a few minutes. Stir in all other ingredients except vinegar. Fry. Then add Vinegar. Simmer for 20 minutes. Pack the fried cooled fish into sterilized wide glass bottles. Pour the hot pickle sauce over. Leave to cool. Seal with lids and store in a cool place for at least 2 days before eating.