Tangy Curry Fish Bake
If you love dishes that are both easy and bursting with flavour, this Curry Fish is a must-try!
Equipment
- 1 2.1L Pyrex dish
Ingredients
- 2 500g fresh or frozen white fish portions skinless and deboned
- 750ml brown vinegar
- 350ml water
- 4-5 large onions thinly sliced
- 8 bay leaves
- 3 tbsps curry powder Rajah is a good choice
- 1 tbsp sriracha wasabi sauce
- 1 tbsp whole black peppercorns
- 1 cup sugar substitute wih sweetner of your choice, just add accordingly to taste, not a cup messure
- 3 tbsps cornflour
- freshly ground salt and black pepper
Instructions
Preheat the oven to 180 °C / 356 °F.
- In a large saucepan, combine the vinegar, water, onions, bay leaves, curry powder, sriracha wasabi sauce, peppercorns, and sugar. Bring to a gentle boil while stirring consistently.
- Cook for about 15 minutes, adjusting the curry to taste if more heat is needed.
- In a small bowl, mix the cornflour with a little of the curry sauce to create a smooth paste.
- Slowly stir the paste back into the saucepan, continuing to stir until the sauce thickens slightly.
- In a prepared oven dish, pour the curry sauce and arrange the fish medallions in the sauce.
- Bake uncovered for 30 minutes.
- Transfer to a container and store in the fridge.