Fish

1. You can’t make pickled fish just like that, because if your curry sauce is too sweet, sour, or hot, the whole dish is spoiled and all the effort is wasted.
2. It is better to use firm fish if it is stored in glass jars for a long time because it does not break easily. Use Cod, Garrick, Cape Salmon, or Yellowtail.
3. If the fish is going to be stored in the fridge and will be eaten soon, you can put Hake in cheaper.
4. Cook the fish first.
5. Cut the fish into motes and salt and pepper it.
6. Lightly sprinkle with flour or roll in flour and shake off the excess flour.
7. Unpack on a plate in the fridge and let it rest for half an hour.
8. Heat a little cooking oil in the pan, about 3 cm deep.
9. Once the oil starts to stir, it’s ready. If it smokes, it’s too hot.
10. Bake the fish motes, but don’t put too many in the pan at once, then they will absorb water.
11. Bake the skin side down first and then turn it over.
12. That way the fish motes will not warp.
13. Scoop out, keep it on the spatula so it can drain the oil, blot it on kitchen paper, and then leave it in a large dish to cool.
14. Pack only one layer, so that the fish does not absorb water.

Curry sauce for pickled fish

1. Put all the ingredients in a saucepan and cook for 20 minutes.
2. Pack layers of fish and onions in a wide-mouth jar and pour the curry sauce hot over it, spices, and all.
3. Let it cool well and seal. First, cover the jar with plastic wrap to prevent the vinegar from rusting the metal lid.
4. The pickled fish will be ready to eat within three days, but it will keep for months.
5. Bottle at 20 minutes