Cape Malay Pickled Fish Pani Puri
share
Ingredients
For the Fish
1 kg firm white fish, cut in blocks
Salt and pepper
Fish spice
1-2 cups flour
3 eggs, beaten
Canola or any neutral oil for frying
For the Pickling Sauce
1 cup red wine vinegar
1 ½ cups water
3 medium onions, sliced
1 tsp salt
½ tsp ground ginger
½ tsp ground turmeric
½ tsp allspice
2 tbsp apricot jam
2 tbsp peach chutney
2 tbsp sugar
3 bay leaves
6-8 peppercorns
2 tbsp yellow curry powder
2 tbsp golden raisins (optional)
2 tsp cornstarch, mixed with a little water to a paste
For the Pani puri
Follow instructions as on packaging.
Instructions
For the Fish
Preheat a cast iron frying pan with oil.
Season fish lightly with salt and pepper.
Add the fish spice to the flour.
Dip the fish pieces into the flour, then into the beaten egg.
Fry a few pieces at a time in the hot oil over medium heat, until golden.
Drain on paper towel.
For the Pickling Sauce
Combine vinegar and water in a medium saucepan.
Add sliced onions and bring to a boil. Turn heat down and allow to simmer for 10 minutes.
Add the remaining ingredients except for cornstarch paste. Stir well and allow to cook for 5 minutes.
Lastly add the cornstarch, stir well and cook for a few minutes until sauce has thickened slightly.
Place fried fish in a container and pour the sauce over. Refrigerate for at least 24 hours before serving.
Assembling
Cut openings at the top of the pani puri and gently stuff each pocket with pickled fish mixture. Garnish with fresh herbs.
