Name: Cape Malay Pickled Fish
Ingredients: 0.5 cup vegetable oil for frying; 3 pounds cod fillets, cut into 2 to 3 ounce portions; salt to taste; 2 large onions, peeled and sliced into rings; 2 cloves garlic, chopped; 1 red chile pepper, seeded and sliced lengthwise; 3 large bay leaves; 8 whole black peppercorns; 4 whole allspice berries; 2 cups red wine vinegar; 0.5 cup water; 0.5 cup packed brown sugar, or to taste; 2 tablespoons curry powder; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon ground turmeric

Ingredients

0.5 cup vegetable oil for frying
3 pounds cod fillets, cut into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
1 red chile pepper, seeded and sliced lengthwise
3 large bay leaves
8 whole black peppercorns
4 whole allspice berries
2 cups red wine vinegar
0.5 cup water
0.5 cup packed brown sugar, or to taste
2 tablespoons curry powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric

Steps

Gather all ingredients.
Heat oil in a large skillet over medium-high heat. Season fish with salt and fry in the hot skillet until fish is browned and flakes easily with a fork, about 5 minutes per side. Transfer to a plate.
Add onions and garlic to the skillet and cook over medium heat until translucent, about 5 minutes. Add chile pepper, bay leaves, peppercorns, and allspice berries, then pour in vinegar and water and bring to a boil. Stir in brown sugar until dissolved. Season with curry powder, cumin, coriander, and turmeric. Taste and add brown sugar if desired.
Arrange layers of fish and pickling mixture in a serving dish. Pour in pickling liquid to cover the top layer. Let cool to room temperature, about 30 minutes. Cover and refrigerate for at least 24 hours before serving.