ALETTAs CURRIED FISH
Any white fish that is not too dry.
Cut fish into pieces and dip into flour.Fry fish in shallow oil.
Take care not too overcook the fish as it must lie in the sauce for about 4 days.
Fry about 4 -5 large onions, cut into rings in oil.
Add garlic cloves, chopped red chillie and fresh ginger and simmer till its glossy, not too soft.
Add turmeric, peppercorns, salt, bayleaves and curry powder (as hot as you would like it)
Fry for a couple minutes then add brown vinegar and brown sugar.
This is where you use your own discretion.
Cook for about 10 -20 minutes.
I added a little cornflour to get a nice smooth consistency, must not be thick.
Pour over fish and let it cool before putting it in the fridge.
Let it stand for about 4 days before eating.
Recipe and photo: Alletta Burgess