Before its association with Easter, pickled fish was simply a tasty way for the CapeMalay community to make the most of an abundance of fish during the summer months by preserving the fish – allowing them to keep the fish for an extended period of time
While she doesn’t discourage the use of ghee, oil or butter, Gamidah demonstrates her oil-free chicken curry for instance in such a way that it still contains all the decadent finger-licking flavours you would expect from a spicy CapeMalay curry
Every Easter we prepare enough pickled fish to feed an army and have leftovers for days. On Good Friday pickled fish is a staple with a few other seafood dishes and of course hot cross buns
Popular in South Africa, in the Cape it’s often referred to as Kaapse Kerrievis (Cape Curried Fish). Many Capetonians eat pickled fish at Easter time although the origin of this tradition is unknown
CapeMalay Cooking & Other Delights - Salwaa Smith. Entertainment – members from the Young Men’s Malay Choir, the oldest and largest Malay Choir in South Africa
CapeMalay & Other Delights Cookbook. Surrounded by cuisine from around the world in the UK, Smith cooked all the traditional CapeMalay stews and staples she grew up with in Surrey Estate suburb
I have been ‘researching’ aka googling every traditional CapeMalay koeksisters recipe I could find and sat scratching my head about how on earth I was going to pull this one off
Comments
Log in or Register to write a comment.