How to Make Pickled Fish in Curry Sauce

Pickled Fish in Curry Sauce 


Preparation Time: 15-20 Minutes
Cooking Time: 25 Minutes
Serves 6 – 8
By: GenMom


  • 2-3 lbs Skinless Cod, Snapper or King Fish
  • 4 Tablespoon Curry powder
  • 2 Teaspoon Corn Flour
  • 2 Teaspoon Ground Black Pepper
  • 1 Teaspoon Salt
  • 2 Teaspoon Crushed Parsley
  • 2 Tablespoon Mixed Peppercorns
  • ¼ Cup Cooking Oil
  • 1 Cup flour
  • 8-10 – Bay Leaves
  • 4 Large Onions Sliced
  • ¼ Cup Brown Vinegar
  • 4 Oz Water
  • 5 Tablespoon Sugar
  • 1 ½ Tablesppon Turmeric


  1. Cut fish into medium or large cubes.
  2. Mix flour, salt, black pepper in medium mixing bowl.
  3. Dip fish with the seasoned flour and fry in hot oil until golden brown and cooked through.
  4. Remove fish from pan as it is cooked and set aside on papertowel or baking absorbent paper.
  5. Cook onions for 20 minutes on medium to high heat in vinegar, water, bay leaves, sugar, turmeric, parsley, curry powder, peppercorns until soft.
  6. Mix the corn flour with 4 teaspoon water. Blend until smooth and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens.
  7. Layer the fish with pickled onion sauce and cover.
  8. Refrigerate for 1 – 2 days before serving to allow the flavors to marinate.
  9. It can also be refrigerated for 2-3 hours and served the same day.
  10. It is usually best cold but based on your preference it can be served warm.


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