Cape Malay Curried Fish

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Cape Malay Curried Fish 

This traditional Cape Malay curried fish dish layered with cooked onions and saturated with a sweet-sour sauce is very similar and just as tasty as Cape Malay Pickled Fish.

Prep Time:
Cook Time:
Total Time:
Serves: 8
  • 2 kg yellowtail

  • 5 onions, sliced into rings

  • 125 ml sugar

  • 45 ml curry powder

  • 15 ml turmeric

  • salt and pepper to taste

  • 750 ml vinegar

  • 125 ml water

  • 6 bay leaves

  • 30 ml lemon juice

  1. Clean and fillet fish, cut into portions and sprinkle with salt and pepper

  2. Mix the vinegar, water, lemon juice, curry powder, spices and the sugar together in a separate saucepan

  3. Add the onion rings and bay leaves and cook for about 40 minutes

  4. Add salt and pepper to taste

  5. Place the fillets carefully in the mixture making sure they are well-covered

  6. Cook for ± 20 minutes until fish is cooked

  7. Spoon the sauce over and turn the fish if necessary

  8. Pack the fish in layers on a serving dish, covering each layer completely with the hot sauce and onions

  9. Pour the remaining sauce over the fish and leave to cool, place in fridge

  10. Curried fish is ready to be eaten in about 2 - 3 days, but should keep in the fridge for up to a week

  11. Serve in the traditional manner with a green salad and crispy bread rolls.


Although in my opinion yellowtail is the best fish to use, geelbek, kabeljou, kingklip or any firm, dry white fish can be used. Ask your fishmonger to clean and fillet the fish for you.

Category: Entrée

Cuisine: Cape Malay

Sub-Category: Traditional

Total Views: 4774

Word Count: 552

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