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A typical South African Pickled Curried Fish recipe complete with the spices!

This is a uniquely South African dish that must have originated from the religious practice of abstaining from eating meat and poultry over the Easter period.
Fish was plentiful in the Cape and pickling was a convenient way of preserving the fish.
During Easter few Coloured/Malay households in our country are without a freshly prepared dish of pickled fish.

The first recipes derived from Cape Malay (Indonesian) cuisine.

This Natal Indian version is not as sweet as the Malay dish and the spices are more robust.

The recipe and all instructions are on the back of the packet

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