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Curried Yellowtail Fish

Ingredients: 2 kg fresh yellowtail, kabeljou or hake  salt  500 ml chicken stock  Sauce:   7 onions, sliced into rings  oil  45 ml curry powder  10 ml turmeric  4 bay leaves  1 chilli with seeds, finely chopped  500 ml apple vinegar  500 ml fish stock (cooking liquid reserved from fish)  125 ml brown sugar  10 ml black peppercorns  30 ml cornflour  salt to taste  250 ml sultanas  Method: Preheat the oven to 220ºC (440ºF) Season the fish with salt and leave for 30 minutes. Place the fish in an oven pan and pour over the stock. Cover the pan with aluminium foil and bake for 30 minutes or until fish is done and flakes easily with a fork. Reserve stock. Fry the onion in oil until tender. Add the curry powder and turmeric and stir-fry for another minute. Add the bay leaf and chilli. Reduce the heat and add the remaining ingredients. Simmer until the sauce comes to the boil and thickens slightly. Spoon layers of fish and sauce into a glass container, cover and leave in the fridge for 2-3 days before use. Serves 6 – 8  Recipe From : YOU February 20, 1997