Curried fish natalia

Recipe from: 4/1/2003 12:00:00 AM

Ingredients 16
Servings 12
Time 15 minutes

Ingredients

  • 2
    kg
    firm thick fish
  • cornflour
  • oil
  • 6
    medium onions, sliced into rings
  • SAUCE
  • 250
    ml
    water
  • 500
    ml
    white vinegar
  • 15
    ml
    curry powder
  • 2
    lemons, juice
  • 125
    ml
    fruit chutney
  • 30
    ml
    brown sugar
  • 10
    ml
    turmeric
  • 10
    ml
    fresh ginger, grated
  • 5
    ml
    allspice
  • 10
    peppercorns
  • 3
    bay leaves
 

Method

20 minutes
 
Cut fish into large portions.
Roll in seasoned cornflour and fry in the oil.
Allow to cool completely.
Alternatively, omit the cornflour, sprinkle the fish with salt and bake in the oven at 160 °C for 20 minutes.
Boil onion rings in a little water for 2 minutes, remove and set aside.
Place all the sauce ingredients in a saucepan.
Bring to the boil and simmer for 5 minutes, stirring occasionally.
In a glass dish, alternate layers of fish with the onion and the sauce.
Pour the remaining sauce over the top.
Allow to cool.
Put a lid on the dish and refrigerate for 4 days before serving.
 

Read more on: fish/seafood  |  bake  |  shallow-fry
 

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