Pickled curry fish

Ingredients for 4 servings:

• 1 kg pollock fillet(s)
• 500 ml white wine vinegar
• 250 ml water
• 2 tbsp curry
• 2 tbsp turmeric
• 100 ml oil
• 3 tbsp apricot jam
• 1 tbsp Worcestershire sauce
• 2 tbsp sugar
• 1 tsp salt
• 80 g sultanas
• 4 large onions, cut into rings

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 25 minutes

South African recipe

Divide the fish into 150g portions and set aside. Combine all other ingredients in a saucepan and cook for 10 minutes. Add the fish to the pan and simmer over low heat until tender. Transfer to a non-metallic bowl and let cool. Cover and refrigerate for at least 24 hours, or longer is best. Traditionally, the fish is served cold with rice; we prefer fried potatoes.