Oven Baked Fish Curry
Traditional flavours of a fish curry mixed with an untraditional cooking method, resulting in the same delicious flavours!
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