Get ready to dive into the world of Cape Malay pickled fish, a dish that’s sure to tantalize your taste buds!

This traditional South African recipe is a staple for Easter celebrations in Cape Town, and it’s easy to see why – the combination of tender cod, tangy pickling mixture, and crunchy onions is absolute perfection.

First, let’s talk about the star of the show: the cod. You’ll want to cut it into bite-sized portions and season with salt – don’t be shy, you want that flavor to pop!

Next, heat up some oil in a large skillet over medium-high heat. Yes, it’s time to get your fry on! Add the cod to the skillet and cook until it’s browned and flakes easily with a fork – about 5 minutes per side.

While the cod is cooking, you can start on the pickling mixture. Add sliced onions and chopped garlic to the skillet and cook until they’re translucent – about 5 minutes. Then, add in some sliced red chile pepper, bay leaves, peppercorns, and allspice berries. It’s starting to smell like a party in here!

Pour in some red wine vinegar and water, and bring the mixture to a boil. Stir in some brown sugar until it’s dissolved, then season with curry powder, cumin, coriander, and turmeric. Taste and adjust the seasoning as needed – you want it to be just right!

Now it’s time to assemble the dish. Arrange layers of cod and pickling mixture in a serving dish, pouring the pickling liquid over the top layer. Let it cool to room temperature, then cover and refrigerate for at least 24 hours before serving.

And that’s it! Your Cape Malay pickled fish is ready to be devoured. Serve it with some hot cross buns or freshly baked bread, and get ready for a flavor explosion.

This dish is sure to become a new favorite – the combination of flavors and textures is absolute perfection. So go ahead, give it a try, and let the pickling magic begin!