Pickled Fish Recipe

Ingredients:

• 500-1000 grams white fish fillets (hake or similar)
• 1/2 cup flour
• 2 eggs, beaten
• Salt and pepper
• 1/2 cup vegetable oil

For the curry sauce:

• 2 tablespoons olive oil  
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground chili flakes
• 1 cup water
• 1 1/2 cups white grape vinegar
• 1 teaspoon ground cardamom
• 1 teaspoon fennel seeds
• 3 bay leaves
• 1 teaspoon cumin spice
• 1 teaspoon coriander spice
• 3 teaspoons mild curry powder
• Salt and pepper

For the onions:

• 4-6 onions, sliced
• 1/2 cup vegetable oil
• 1 teaspoon peppercorns
• 1/2 teaspoon mild curry powder
• 1/4 teaspoon turmeric powder
• Salt
• 1 teaspoon garam masala (optional)
• 1/2 cup water

Instructions:

1. Prepare fish: Pat fish dry and season with salt and pepper. Dredge in flour and then egg batter.
2. Fry fish: Heat oil in a skillet over medium-high heat. Fry fish until golden brown and cooked through.
3. Make curry sauce: Heat olive oil in a separate skillet. Add garlic, ginger, chili flakes, water, vinegar, spices, and salt and pepper. Simmer for 5 minutes.
4. Fry onions: In a third skillet, fry onions with oil, peppercorns, curry powder, turmeric, salt, and garam masala. Add water and cook until softened.
5. Combine: Pour curry sauce over onions. Add fried fish and simmer for 5 minutes.
6. Cool and store: Let mixture cool completely before storing in an airtight container for up to 4 days.

Optional additions:

• For extra heat: Add additional chili flakes or a pinch of cayenne pepper.
• For a smoky flavor: Add a teaspoon of smoked paprika to the curry sauce.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest to the curry sauce.
• For additional vegetables: Add carrots, bell peppers, or potatoes to the curry sauce.

Enjoy your delicious and flavorful Pickled Fish!