Name: Curried fish
Yield: 8 servings
Cuisine: Bake
Ingredients: 1.00 kg fish firm white fillets; 15.00 ml salt; 250.00 ml water; 40.00 ml oil; 500.00 g onions sliced into rings; 250.00 ml vinegar brown; 250.00 ml sugar; 2.00 bay leaves; 30.00 ml curry powder medium; 15.00 ml turmeric; 4.00 ml ginger ground; 180.00 ml water; 15.00 ml cornflour

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Ingredients (13)

1.00 kg	fish — firm white fillets
15.00 ml	salt
250.00 ml	water
40.00 ml	oil

Sauce

500.00 g	onions — sliced into rings
250.00 ml	vinegar — brown
250.00 ml	sugar
2.00	bay leaves
30.00 ml	curry powder — medium
15.00 ml	turmeric
4.00 ml	ginger — ground
180.00 ml	water
15.00 ml	cornflour

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Method:

Preheat oven to 200 &degC.
Cut the fish into smaller pieces and place in a greased ovenproof dish.
Season with salt and add the water.
Sprinkle with the oil, cover with aluminium foil and bake for 30 to 40 minutes, depending on the thickness of the fish, until it’s done but still firm.
Bring all the sauce ingredients except the cornflour to the boil.
Simmer until the onions are soft but retain their shape.
Thicken the sauce with the cornflour if necessary.
Arrange the fish in layers in a stainless-steel dish, spooning a generous quantity of sauce over each layer.
End with a layer of sauce.
Chill until needed.
Note:The fish will keep in the fridge for two weeks.