During Easter, it is tradition to serve pickled curry fish in the Cape. This Cape Malay-style pickled fish is made with aromatic spices, turmeric and onion. Delicious with fresh bread or heat-and-eat Hot Cross Buns.
Serving size: 500g (two hearty portions).
Ingredients: Whitefish, onions, curry powder, vinegar, sugar & bay leaves
Allergens: Made in a facility that uses gluten and nuts.
Instructions:
- Take the dish out of the refrigerator.
- Best to serve with hot cross buns!