Travel-and-Home uses affiliate links at no extra cost to you. Please see the disclaimer link at the bottom of this article and scroll to “Advertiser Disclosure”.
This recipe is for those of us who always wait until the very last minute… A quick last minute recipe for Pickled Fish, just in time for Easter. We also look at where to get the best fish to make this recipe.
Course: As a starter or main course
You might prefer to eat it on its own or you can serve it with warm bread, buns, salad, rice or potato mash. (Often served with hot cross buns during easter.)
At this stage, you can keep it in the fridge for a day and it will be ready to eat.
If at all possible, add about 4 bay leaves and let it stand for a few days. The taste will just be so much better.
Traditionaly prepared with onions in a vinegar sauce and flavoured with curry powder, turmeric, and other spices.
CURRIED PICKLED FISH is an old traditional South African recipe, but there are literally thousands of different recipes. We decided on this recipe because it is easy, the ingredients are easy to find (you might already have them in your pantry) and it is the one we’ve tried many times.