Editorial sample recipeSouth Africanintermediatehalaldairy-freegluten-free

South African Cape Malay Pickled Fish Skillet With Sweet Curry Gravy

Name: South African Cape Malay Pickled Fish Skillet With Sweet Curry Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South African
Ingredients: 680 g white fish fillets, such as cod or hake, cut into portions; 2 tbsp vegetable oil; 2 large yellow onions, sliced into thin rings; 2 clove garlic, minced; 1 tbsp curry powder; 1 tsp ground turmeric; 0.33 cup apple vinegar; 2 tbsp brown sugar; 2 piece dried bay leaves; 1 tsp salt

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: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Warm Skillet Pickling

Creating a hot vinegar, sugar, and turmeric reduction directly in the skillet to quickly pickle pan-seared fish fillets.

Instructions

Step 1: Season the fish fillets evenly with half of the salt.
Step 2: 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.

Step 3: 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.

Step 4: Add the minced garlic, curry powder, ground turmeric, and bay leaves, stirring constantly for 1 minute to bloom the spices.

Step 5: Stir in the apple vinegar, brown sugar, and remaining salt, simmering for 3 minutes until the liquid reduces into a bright yellow tangy syrup.

Step 6: 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.

Cooking tips

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.

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