RICKY’S PICKLED FISH (SMACKAROOS)

1 kg smackaroos
6 onions, sliced
1 teaspoon pepper
15 ml turmeric
750 ml vinegar
625 ml water
375 ml sugar
20 ml ginger powder
37½ ml apricot jam
12½ ml black pepper corns
12½ ml coriander seeds
5 bay leaves
3 star anise
2 garlic cloves, chopped
2 sticks cinnamon + 5 ml cinnamon powder
37½ ml fish marsala
15 ml curry powder
12½ ml corn flour, mixed with little bit of water

Deep fry smackaroos, drain on paper towels.
Heat vinegar and water over medium heat, add onions and rest of ingredients.
Simmer for 25 minutes.
Add corn flour and simmer for another 10 minutes.
Transfer fish to a dish and pour sauce over, allow to cool.
Transfer to sterilized glass jars and refrigerate.

Recipe and photograph: Ricky Greyling