Pickled fish with a twist: Veggie-fied ‘pickled fish’ recipe | The Citizen

Ingredients

• 1 cauliflower head
• 500ml vegetable oil (for frying)
• 1 cup all-purpose flour
• 1¼ cup soy milk (or your choice of alternative milk)
• ¼ teaspoon paprika
• 2 teaspoons garlic salt
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• Pepper
• 30ml olive oil
• 2 medium onions, chopped
• 2 garlic cloves, minced
• Thumb-sized piece of fresh ginger, grated
• 1 heaped teaspoon cumin
• 1 heaped teaspoon ground coriander
• 5 allspice seeds
• 2 heaped teaspoons turmeric
• 3 heaped teaspoons curry powder
• 1 heaped teaspoon Mother-in-law curry powder (optional for a hotter sauce)
• 1 heaped teaspoon salt
• 1 cup sugar
• 3 bay leaves
• 500ml water
• 500ml white wine vinegar
• 2 tablespoons Maizena powder
• Fresh coriander leaves