Pickled Fish is a favorite South African recipe, particularly in the Western Cape where you will ask for “Kaapse Kerrievis”
Spice with Robertson’s Peri-Peri spice, Gorimas seafood masala & salt and fried in shallow oil until done
Slice onions into thin slices
Add to 750 ml white vinegar
Quarter cup water
Add few bay leaves and few peppercorns
One teaspoon Turmeric spice, 1 teaspoon Gorimas a seafood masala, 1 teaspoon methi masala, and half teaspoon mild chili powder, salt, and sugar to taste.
Boil until onions are soft and transparent.
Add 3 teaspoons maizena/cornstarch to little water, smoothen to a paste, and add to onions sauce to thicken the sauce
Put fish in a Pyrex dish with a lid and Pour hot onions mixture over fish.
Prepared, tried, and tested Feriel Sonday
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