Ingredients:
- 500g firm, white fish fillets (kingklip, hake, cod)
- 1 large onion (or 2 small onions), finely sliced
- 1 t Madras curry powder
- 1 t Turmeric
- 1 t fresh ginger, finely chopped
- 5 coriander seeds
- 3 bay leaves
- 2 cloves of garlic minced
- 4 black peppercorns
- 10 red peppercorns
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 T brown sugar
- 1 t maizena
- salt to taste
Method:
Preheat the oven to 210°C.
Line a baking dish with parchment paper and place the fillets of fish.
Lightly brush the fillets with olive oil and sprinkle with salt and pepper.
Bake for 15-20 minutes.
Fry the onion, ginger, garlic and spices in a little olive oil.
Add the vinegar and water as well as the peppers.
Let the mixture come to the boil, lower the heat and leave to simmer 5 minutes.
Mix the maizena with a little water and add to the sauce, stirring until thick.
Turn off the heat and leave the sauce to cool.
Once cool, place the fillets of fish and the sauce in layers in a glass or ceramic dish.
Close hermetically and leave at least 48 hours before serving.
Enjoy!
