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–+ servings
Fish Curry baked in Oven

Oven Baked Fish Curry

Traditional flavours of a fish curry mixed with an untraditional cooking method, resulting in the same delicious flavours!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Global
Keyword: Brown Vinegar, Curry, Fish, Onion
Servings: 6
Author: Irene Muller

Ingredients

  • 2x 500 g fresh or frozen white fish portions skinless and deboned
  • 750 ml Brown vinegar
  • 350 ml water
  • 4 - 5 large onions sliced thinly
  • 8 bay leaves
  • 3 tbsp curry powder
  • 1 tbsp sriracha wasabi sauce
  • 1 tbsp whole black peppercorn
  • 1 cup sugar
  • 3 tbsp cornflour
  • Freshly ground salt and black pepper

Instructions

  • Preheat the oven to 180 °C / 356 °F
  • Combine all the ingredients in a saucepan, bring to a boil slowly, stirring consistently
  • Cook for about 15 minutes and then adjust the curry to taste if more heat is needed
  • In a separate bowl add 3 tablespoons of corn starch, and a little of the curry mixture, stir into a paste
  • When the paste is lump free, add to the curry mixture, stirring continuously, when the sauce is slightly thick, set aside
  • In a prepared oven dish, add the cooked curry sauce, arrange the medallions of frozen or fresh fish in this sauce and place uncovered in the oven
  • Bake for 30 minutes, when cooled, store in the fridge
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