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Pickled Curry Fish


3 Onions, sliced

30 ml Garlic and chilli oil

45 ml Curry Powder

5 ml Turmeric Powder

6 Whole All spice

750 ml White Vinegar

10 ml Salt

2 ml Pepper

2 Bay leaves

125 ml Sugar

1,5 kg Firm White fish, cut into blocks (Hake, yellow tail or Kabeljou)

160 ml flour

Salt and pepper


  1. Heat oil in pot and fry onions until cooked.

  2. Add spices and fry until aromas start to escape.

  3. Add vinegar and sugar. Let boil for about 10 minutes.

  4. Heat oil in frying pan. Season flour with salt and pepper.

  5. Dust fish in flour and fry until golden brown and coked.

  6. Pour some of curry mixture in a large container. Place fish on top, pour some more sauce over, add another layer of fish and finish with the last bit of sauce.

  7. Cover and place in fridge for minimum 24 hours. The longer it marinate the better it gets!

Hint: if you like the curry slightly sweeter, add some more sugar to your taste.

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