Curried fish

Recipe from: 2/20/1997 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • 2
    kg
    fresh yellowtail, kabeljou or hake
  • salt
  • 500
    ml
    chicken stock
  • SAUCE
  • 7
    onions, sliced into rings
  • oil
  • 45
    ml
    curry powder
  • 10
    ml
    turmeric
  • 4
    bay leaves
  • 1
    chilli with seeds, finely chopped
  • 500
    ml
    apple vinegar
  • 500
    ml
    fish stock (cooking liquid reserved from fish)
  • 125
    ml
    brown sugar
  • 10
    ml
    black peppercorns
  • 30
    ml
    cornflour
  • salt to taste
  • 250
    ml
    sultanas
 

Method

 
Preheat the oven to 220ºC (440ºF) Season the fish with salt and leave for 30 minutes. Place the fish in an oven pan and pour over the stock. Cover the pan with aluminium foil and bake for 30 minutes or until fish is done and flakes easily with a fork. Reserve stock. Fry the onion in oil until tender. Add the curry powder and turmeric and stir-fry for another minute. Add the bay leaf and chilli. Reduce the heat and add the remaining ingredients. Simmer until the sauce comes to the boil and thickens slightly. Spoon layers of fish and sauce into a glass container, cover and leave in the fridge for 2-3 days before use. Serves 6 - 8
 

Read more on: fish/seafood  |  bake  |  curry
 

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