Pickled fish

Isobel Smith - My mom made the dish days before Good Friday, for all the flavours to draw

Pickled Fish

Ingredients

2kg yellowtail, cut into pieces

Sunflower oil

6 onions

5 cloves

6 garlic cloves

1 cup vinegar

1 tablespoon brown sugar

4 tablespoons Cartwright’s curry powder (medium)

2 teaspoons borrie (turmeric)

Salt to taste

6 bay leaves

Method

Wash fish and pat dry.

Season fish and fry in sunflower oil until golden brown.

Place on paper towel to drain oil.

Cut onions into rings and fry in a little oil.

Add remaining ingredients (except bay leaves) into pot.

When mixture boils, remove it from stove and pour over fish.

Add bay leaves, cover dish and let is stand for a few days.