Name: Curried fish
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 2.00 kg yellowtail kabeiljou or hake; salt; 500.00 ml stock chicken; 7.00 onions sliced into rings; oil; 45.00 ml curry powder; 10.00 ml turmeric; 4.00 bay leaves; 1.00 fresh chillies finely chopped; 500.00 ml vinegar apple; 500.00 ml stock fish; 125.00 ml brown sugar; 10.00 ml black peppercorns whole; 30.00 ml cornflour; salt to taste; 250.00 ml sultanas

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Ingredients (16)

2.00 kg	yellowtail — kabeiljou or hake
	salt
500.00 ml	stock — chicken

SAUCE

7.00	onions — sliced into rings
	oil
45.00 ml	curry powder
10.00 ml	turmeric
4.00	bay leaves
1.00	fresh chillies — finely chopped
500.00 ml	vinegar — apple
500.00 ml	stock — fish
125.00 ml	brown sugar
10.00 ml	black peppercorns — whole
30.00 ml	cornflour
	salt — to taste
250.00 ml	sultanas

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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