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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Shaheema Khan's Pickly Fish recipe is a delightful combination of tender fish fillets and a tangy, spiced curry sauce. The fish is fried until medium brown, then soaked in a flavorful onion mixture made with vinegar, sugar, and aromatic spices like turmeric, curry powder, and bay leaves. The dish is best enjoyed after resting for 24 hours, allowing the flavors to meld beautifully. Serve it with buttered bread for a satisfying meal.
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Season fish portions with salt and freshly ground black/white pepper.
Heat sunflower oil in a deep frying pan and fry fish for 5 minutes on each side, or until medium brown. Remove from oil and drain.
Cook onions, brown vinegar, water, sugar, borrie (turmeric), curry powder or masala, chilli powder, bay leaves, Old spice, cloves, and red chillies in a saucepan until well blended, 5-10 minutes.
Add salt to taste.
Place drained fish slices in a deep dish and cover with onion mixture.
Store, covered, for 24 hours before use to allow flavor to develop.
Can be kept in an airtight container or glass dish covered with cling wrap for 1 week on the countertop.
Can I use a different type of fish?
Yes, you can use Snoek, Hake, kabeljou (cob), or yellowtail fillets as mentioned in the recipe.
How long should the fish rest in the sauce?
The fish should rest in the sauce for 24 hours to allow the flavors to develop fully.
How should I store the dish?
Store the dish in an airtight container or glass dish covered with cling wrap for up to 1 week on the countertop.
Can I adjust the spice level?
Yes, you can adjust the amount of chilli powder or use crushed red chillies to suit your preferred spice level.
What can I serve with Pickly Fish?
Pickly Fish is best served with buttered bread as suggested in the recipe.
