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Oven Baked Fish Curry
Irene Muller
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
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
Global
Servings
6
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
Keyword
Brown Vinegar, Curry, Fish, Onion