South African · intermediate
South African Cape Malay Pickled Fish Skillet With Sweet Curry Gravy
Pan-seared white fish fillets simmered in a Cape Malay style sweet and tangy curry gravy made with caramelized onions, vinegar, turmeric, and bay leaves.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the fish fillets evenly with half of the salt.
- 02
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat and sear the fish for 3 minutes per side until lightly browned; transfer carefully to a plate.
- 03
Heat the remaining tablespoon of oil in the skillet and add the onion rings, cooking for 6 minutes over medium heat until soft and sweet.
- 04
Add the minced garlic, curry powder, ground turmeric, and bay leaves, stirring constantly for 1 minute to bloom the spices.
- 05
Stir in the apple vinegar, brown sugar, and remaining salt, simmering for 3 minutes until the liquid reduces into a bright yellow tangy syrup.
- 06
Lower the heat, lay the seared fish back into the skillet over the onions, spoon sauce over top, and simmer gently for 3 minutes until cooked through.
A LITTLE KITCHEN KNOW-HOW
Warm Skillet Pickling
Creating a hot vinegar, sugar, and turmeric reduction directly in the skillet to quickly pickle pan-seared fish fillets.
Notes from the kitchen
- Firm white fish like hake or cod holds up best without falling apart in the gravy.
- This dish can be enjoyed hot immediately or cooled completely and chilled overnight for deeper pickled flavor.
- Original home-cooking adaptation inspired by South African; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.