Sauce: In a fairly large saucepan bring all the ingredients except the cornflour to the boil. Cook uncovered for 5 minutes or until the onions are soft and translucent. Thicken with the cornflour paste. Arrange the fish in a nonmetallic bowl and pour over the hot curry sauce, ensuring the fish is completely covered. Also pour over a little oil. Leave to cool, cover and store in the fridge. (The fish will keep well in the fridge for at least five days but it can be served immediately.)
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