How to make Cape Malay Pickled Fish.

A staple over the Easter period in Cape Town, South Africa is pickled fish.

In the past, fishermen would come home with big catches of fish and in that time, to pickle was to preserve as it would stop the fish from going 'bad'. The Cape Malay aunties decided to make a spicy pickled fish using from the masala mix to the turmeric, bay leaves, coriander seeds and peppercorns.

Since our taste buds from our forefathers were sweet and sour, we added sugar to create that perfect balance. This time coincided with Easter and because there was always a great sense of community and sharing amongst all neighbours as well as tolerance and respect for other religions, the pickled fish recipe was shared to everyone.

Today, it is made to every family's taste and did you know that it is a uniquely Cape town tradition to have Spicy Pickled fish and hot cross buns at Easter? So in essence, the abundance of fish, the creating of the dish, coinciding over the Easter period brought on this Recipe

My story today: many years later is quite the same. At Easter time I get thousands of inbox messages and requests for a delicious fish dish, for example, a Fish Beryani and I share this gladly to the community. In future, I know when the young ones ask their parents where did mom get this delicious recipe from that we always eat at Easter Time, she will lovingly respond..." From a Cape Malay aunty "

❤Happy easter all .

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