PICKLED FISH

Serves 6-8

A delightful, fragrant dish of curried fish layered with cooked onions and saturated with a sweet-sour sauce.

1kg (21/4 lb) snoek cut into portions

salt to taste

vegetable oil for frying

2 large onions, sliced

5 cloves garlic, chopped

250ml (1 cup) vinegar

125ml (1/2 cup) water

10ml (2tsp) ground coriander

15ml (1 tbsp) masala

5ml (1tsp) turmeric

2 bay leaves

4 each allspice and cloves

1ml (1/4 tsp) peppercorns

sugar to taste

Salt fish and fry in oil until cooked. Remove with a slotted spoon and set aside in a separate bowl; retain oil. Place rest of ingredients except sugar in a saucepan and bring to the boil. Turn down heat and simmer until onions are transparent but haven't lost their crunch. Add sugar to taste and stir to dissolve. Pour warm sauce and oil over fish, making sure that each portion of fish is covered. Allow to cool and store in a cool place. Serve with fresh bread and butter.

Recipe: Cass Abrahams, Cass Abrahams Cooks Cape Malay: Food from Africa

Food Styling: Pete Goffe-Wood, PGW Eat