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Cooked white fish pieces pickled in a spiced curry and onion sauce, served with a spoon lifting a portion

Pickled Fish Recipe

This traditional pickled fish recipe features lightly fried white fish layered in a fragrant curry-spiced onion sauce made with vinegar, warm spices, and garlic. The flavors deepen as it rests, making it a perfect make-ahead dish for Easter, family gatherings, or anytime you want a comforting, tangy fish dish served with bread. Note: If you’re new to frying fish or preparing spices, total time may be 1 hr 10–15 min.
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Author: Miranda | My Anosmic Kitchen
Prep 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings :8 servings

Equipment

  • 1 skillet for frying the fish
  • 2 tongs, one for flour one for eggs
  • 2 bowls - one for flour and one for the eggs
  • Kitchen tissue paper roll

Ingredients
  

For Frying The Fish

  • 1 kg Fish fresh or frozen and thawed (hake or kingklip)
  • 1/2 cup flour
  • 4 eggs beaten
  • salt and pepper
  • 1/2 cup cooking oil

For The Curry Sauce

  • 2 Tbsps cooking oil any
  • 3 garlic cloves minced
  • 1 Tbsp ginger grated
  • 1 cup water + 1/4 more if you need to adjust the taste
  • 1 1/2 cups white grape vinegar
  • 1 chili deseeded and chopped (optional)

Spices

  • 1 teaspoon ground fennel
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons curry powder any mild curry powder

To Fry The Onion

  • 4 onions
  • 1/2 cup cooking oil
  • 1 tsp peppercorns
  • 1/2 tsp mild curry powder
  • 1/4 tsp turmeric spice powder if not using the turmeric paste!
  • 1/4 cup turmeric paste if using, omit the above step
  • salt pinch
  • 1 tsp garam masala
  • 1/2 cup water

Optional Ingredients

  • 3 tbsps sugar

Instructions 

Step 1: Prepare the fish

  • Remove the fish from the refrigerator about 20 minutes before cooking. Remove any packaging and arrange the fillets in a single layer on a wire rack. Pat dry thoroughly with kitchen paper — dry fish fries better and absorbs less oil.

Step 2: Fry the fish

  • Set up a dredging station with one bowl of flour and one bowl of beaten eggs.
  • Heat the cooking oil in a large skillet over medium-high heat. Season the fish lightly with salt and black pepper.
  • Using tongs, dip each fillet into the flour, shaking off excess, then into the egg. Fry in batches until lightly golden on both sides. Do not overcrowd the pan. Transfer the fried fish to a plate lined with kitchen paper and set aside.

Step 3: Make the curry sauce

  • If making the curry sauce immediately, carefully drain off most of the oil from the fish pan, leaving about 2 tablespoons behind.
  • Add the garlic, grated ginger, and chopped chili (if using). Stir briefly until fragrant. Add the ground cumin, coriander, fennel, curry powder, bay leaves, salt, and black pepper along with about ¼ cup water to prevent the spices from burning.
  • Stir well, then add the remaining water and the vinegar. Bring to a gentle simmer and cook for 5 minutes. Pour the curry sauce into a jug and set aside.

Step 4: Fry the onions

  • Heat the oil in a large skillet over medium-high heat. Add the sliced onions and cook until softened and lightly golden.
  • Stir in the peppercorns, mild curry powder, turmeric (or turmeric paste, if using), and a pinch of salt. Add the water and cook for a few minutes until the onions are tender and coated in the spiced liquid. Sprinkle over the garam masala at the end and stir through.

Step 5: Combine and balance

  • Pour the prepared curry sauce over the onions. Reduce the heat to low and simmer gently for 10 minutes.
  • Taste and adjust:
    Add water if the sauce is too strong
    Add vinegar one tablespoon at a time if more acidity is needed
    Add sugar (2–3 tablespoons) to balance the vinegar, tasting as you go
    Simmer for a further 10–15 minutes until well balanced.

Optional turmeric paste step

  • If using turmeric paste, spoon it gently over the fish and ladle some of the hot sauce over the top. Allow to cook gently for 4–5 minutes, then remove from the heat.

Notes

  • Turmeric paste: Optional, but gives this recipe its distinctive color and flavor compared to traditional pickled fish.
  • Whole spices: If using whole spices, toast lightly and grind before cooking.
  • Curry sauce oil: Only add extra oil if the fish was fried earlier and the sauce is made separately.
  • Sugar: Add gradually and taste — balancing acidity and sweetness is key.

Frequently Asked Questions & Make-Ahead Tips

Make-Ahead Tip:

This pickled fish tastes even better when prepared a few hours or a day ahead — the flavors deepen and meld beautifully overnight. You can also make it in two parts: fry the fish the day before and prepare the curry sauce earlier in the week, then simply assemble and refrigerate. This approach is especially helpful for beginner cooks or anyone with time constraints. Make sure the fish is fully cooled before storing in a sealed glass container in the fridge.

Q: Can I make pickled fish ahead of time?

A: Yes! Prepare it a few hours or the day before serving. Store in the fridge once cooled. It will keep for 24–48 hours at room temperature once cooled, or up to 2 weeks refrigerated.

Q: Can I freeze pickled fish?

A: Absolutely. Use a freezer-safe container and freeze for up to 6 months. Thaw completely before gently reheating on the stove.

Q: Can I use a different type of fish?

A: White fish like hake, kingklip, or cod works best. Avoid oily fish, which may be too strong in flavor for this recipe.

Q: Can I make it less spicy?

A: Yes. Simply skip or reduce the chili — the curry and onion flavors remain delicious without the heat.

Q: Can I prepare the curry sauce ahead of time?

A: Yes! Make the sauce a day in advance and store it separately in the fridge. When ready to serve, fry the onions, add the sauce, and return the fried fish to the pan.

Q: What can I serve it with besides hot cross buns?

A: It’s delicious with crusty bread, rice, or even roasted vegetables for a lighter meal.
Tip: This South African pickled fish is perfect for Easter, family gatherings, or any cozy weeknight meal — pin this recipe to try later!

Nutrition

Serving: 1personCalories: 530kcalCarbohydrates: 18gProtein: 30gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 144mgSodium: 394mgPotassium: 550mgFiber: 2gSugar: 7gVitamin A: 188IUVitamin C: 12mgCalcium: 57mgIron: 2mg
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