Medium2 hours
Where it comes from
This dish is a staple of the Cape Malay culture, emerging during the days of the spice trade when vinegar preserved fish for long sea voyages.
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On the Palate
What goes into it
Proteins
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Coat the white fish with salt and set aside.
- 2
Fry sliced onions until translucent.
- 3
Add vinegar, sugar, curry powder, turmeric, and spices to the onions.
- 4
Simmer the mixture until flavors meld.
- 5
Pour over the fish and marinate for at least 24 hours.
