1kg yellowtail, scaled and filleted, with skin (or any firm-fleshed white fish)
coarse salt
oil for frying
2 large onions, sliced
20ml mustard seed
10ml ginger paste
5 cloves of garlic, chopped
1 cup grape vinegar
½ cup water
½ cup brown sugar
2 tsp ground coriander
2 tsp ground cumin
1 tblsp masala
1 tsp turmeric
2 bay leaves
4 allspice berries
4 cloves
8 peppercorns


  • Sprinkle the coarse salt on both sides of the fillet to firm up the flesh.
  • Let it stand in the sink for 20 minutes.
  • Rinse under running water and pat dry with a paper towel.
  • Cut the fish in portions with the skin attached.
  • Pan-fry the pieces in oil till cooked through. (Do not cover fish in flour or batter)
  • Heat enough oil in a large pan and sauté the onions, mustard seed, ginger paste and garlic for a few minutes.
  • To make the sauce, bring the rest of the ingredients to boil then lower the heat and simmer until the onions are cooked but still crisp.
  • Layer the fish pieces in a glass serving dish and cover each layer with the sauce and some onion.
  • Be sure that the last layer is covered with sauce.
  • Leave to cool, then cover tightly and leave to mature in the refrigerator for at least 3 days before use.
  • Will keep for a week in a cool place and longer in a fridge.

Traditionally served during Easter with hot cross buns.


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