COLD CURRIED TILAPIA

 

Subsistence farming by peasants in Swaziland produces maize, rice, sorghum, yams and potatoes, with large tracts of orchard and numerous cattle farms. Although this is a land-locked country, rivers irrigate the land and provide good fishing, and some sea fish is also brought in from the coast. This traditional dish harks back to the seafaring days of the East India Companies, which were supplied with salted and pickled fish to support them on long journeys. This simple dish has become universally popular in southern Africa, and makes a refreshing alternative to hot curry.

 

4 fillets tilapia or trout around 175 g each

4 large onions, thickly sliced

2 tbsp brown sugar

900 ml malt vinegar

200 ml cold water

1 tbsp curry powder

4 tsp turmeric

1 tsp salt

1 tbsp maize oil

 

Fry fish in the oil to brown both sides, drain and dry. Place rest of the ingredients in a pot and bring to the boil. Boil the marinade mixture for 5 minutes, then place the fish in a large bowl and pour marinade over the fish. Set dish aside to marinate overnight. Serve chilled with hot, fresh maize bread.

 

Serves 4.

 

country : Swaziland

course : fish dish

 

source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette