During Easter, the tradition in the Cape is to make and enjoy curried or pickled fish. The combination of spices give the fish its characteristic yellow colour and the curry a beautiful flavour. Serve with seasonal Hot Cross Buns and a glass of our unwooded 2019 Leopard's Leap Chardonnay or if you happen to have a bottle in the wine rack, try it with the 2017 Culinaria Chenin Blanc!

Pickled Curry Fish Recipe

Ingredients

3 kg hake

5 large onions

45 ml oil

45 ml medium curry powder

10 ml turmeric

2 bay-leaves

1 chili, finely sliced, with pips

500 ml cider vinegar

500 ml stock from fish

125 ml brown sugar

7,5 ml black peppercorns

30 - 45 ml potato-flour or corn-flour

salt to taste

250 ml sultanas

Method

Sauté onions in oil until just shiny, not limp.

Add curry, turmeric, bay-leaves and chili, and stir-fry for 1 minute.

Add vinegar, stock, sugar and peppercorns and boil rapidly, uncovered, for 10 minutes.

Thicken sauce with potato-flour or corn-flour, and season.

Add sultanas.

Layer fish and sauce in a glass container, cover and refrigerate.

Keep in the fridge for a month. Best after 2 - 3 days’ maturing.