Name: Curried fish natalia
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 2.00 kg fish; 0.00 cornflour; 0.00 oil; 6.00 onions medium, sliced into rings; 250.00 ml water; 500.00 ml vinegar white; 15.00 ml curry powder; 2.00 lemon juice only; 125.00 ml chutney fruit; 30.00 ml brown sugar; 10.00 ml turmeric; 10.00 ml fresh ginger grated; 5.00 ml allspice; 10.00 black peppercorns; 3.00 bay leaves

Recipe Disclaimer

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Ingredients (15)

2.00 kg	fish
0.00	cornflour
0.00	oil
6.00	onions — medium, sliced into rings

Sauce

250.00 ml	water
500.00 ml	vinegar — white
15.00 ml	curry powder
2.00	lemon — juice only
125.00 ml	chutney — fruit
30.00 ml	brown sugar
10.00 ml	turmeric
10.00 ml	fresh ginger — grated
5.00 ml	allspice
10.00	black peppercorns
3.00	bay leaves

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Method:

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.