This is believed to be a traditional South African dish. Hope it is what you were looking for.


  • 1 kg firm white fish
  • paprika
  • 125ml sunflower oil
  • 500ml vinegar
  • 250ml water
  • 3 onions, sliced
  • 1 piece whole ginger, crushed
  • 10 whole coriander seeds
  • 5 bay leaves
  • 15 ml cornflour
  • 15 ml curry powder
  • 10 ml turmeric
  • 15 ml sugar
  • 2 ml cayenne pepper
  • 125 ml water


Cut fish into portions, dust with paprika and a bit of salt. Fry in oil until golden. Drain on kitchen paper. Place in shallow casserole dish.

Bring vinegar, water, onions, ginger, coriander and bay leaves to the boil, cook for 4 mins.

Make a paste of the remaining ingredients, add to simmering mixture, simmer for a further 3 minutes.

Pour sauce over fish, cover and leave in fridge for 2 to 3 days before serving.

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Submitted 6/13/05.
Source: South African Herb and Spice Cookbook
Submitted By: Tharina Guse
Pickled fish