Pickled fish and homemade chakalaka with Farfalle Recipe

There’s always enough room for a delicious Pickled fish and homemade chakalaka with cute bows.

Serves: 4
Time: 1 day
Recipe by: Bhavana Singh


  • Pickled Fish:
  • 2 cans of KOO tinned fish (pilchards, sardines or middle cut)
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1tsp black pepper
  • 1 tsp mixed herbs
  • 1/4 cup oil
  • Sauce:
  • 1 large onion
  • 2 sprigs rosemary
  • Half cup parsley
  • 2 tbs thyme
  • 1 tsp ginger
  • 1 tbs ground turmeric
  • 2 tbs brown sugar
  • 5 cloves
  • 1 tbs coriander seeds
  • 2 bay leaves
  • 2 tbs lime or lemon juice
  • 2 cups stock
  • Chakalaka:
  • 2 onions chopped
  • 2 tomatoes chopped
  • Half green, yellow and red pepper chopped
  • 1 crushed clove of garlic
  • 1tsp ginger crushed
  • 1 tbs curry powder
  • Salt and pepper to taste
  • 1 can baked beans (optional)
  • 500g Fatti’s and Moni’s Farfalle Pasta Bows

How To Make Pickled fish and homemade chakalaka with Farfalle

  1. Fish:
  2. Break egg yolks and whisk. Make sure fish is drained of any liquid.
  3. Mix flour salt, pepper and herbs lightly dust fish with flour. Coat fish with egg and dust with flour again.
  4. Heat oil in a non-stick pan on medium heat and fry until golden brown and remove and set aside
  5. Sauce:
  6. In a saucepan add oil on medium heat, add onion and saute’ until onion is translucent.
  7. Add all ingredients and mix well and lower the heat for 2min.
  8. Add water and simmer on low heat for 10min
  9. Assembling:
  10. Layer fish in a glass bowl or casserole
  11. Add sauce and leave in fridge for 24 hours.
  12. Chakalaka:
  13. Fry onion until brown in oil add curry powder and ginger fry for one minute.
  14. Add garlic. Add peppers and chopped tomatoes and saute’ for 3 to 4 minutes. Add bake beans. Add a little water and simmer on low for 2 min.
  15. ADD Fattis and Monis Pasta (follow instructions on pack and cook until al dente’.
  16. Prior to adding to chakalaka.) Once cooked add fish to the dish. Serve with a squeeze of Lemon.
  17. Enjoy!

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