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  Added: Jan 31, 2011  •  Visited (393)  •  Print version Print this recipe (47)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cape Pickled Fish
(Engelegte)
What You Need:
  • 2 good-sized soles (filleted)
  • 6 large chilies
  • Fat for frying
  • Salt
  • 6 large onions
  • 1 oz mango relish
  • 2 oz curry powder
  • 1 quart vinegar

  • How To Cook:
    1. Fry the fish brown in lard, butter or olive oil, drain and cool.

    2. Slice 4 onions and fry until brown, add 1 oz. curry powder, 2 chilies, cut fine, 2 teaspoons salt and the mango relish.

    3. Lay the fish in a jar and spread over each layer some of this mixture.

    4. Cut the rest of the onion in rings and boil in the vinegar very gently until tender with the remaining curry powder and a little salt; pour over the fish, leave to cool, and then cover well.

    5. The fish will be fit for use in 2-3 days, but will keep for months.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Africa » South Africa
    Dish » Marinades & Pickles
    Main Ingredient » Fish » Flounder & Sole
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Vegetables » Onion

     





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