Ingredients :

2 kg kabeljou (cob) or yellowtail fillets cut into portions
salt and ground white pepper
curry sauce
125ml oil
3 onions sliced
200ml brown vinegar
20ml sugar
1 tsp arad
2 tsp curry powder
1 tsp chilli powder
5 bay leaves
salt

Method :

– Season fish with salt and pepper.
– Heat oil in deep frying pan and fry fish for 5 minutes in each side.
– Remove from oil and drain.

Sauce:

– Cook onions, vinegar, sugar and spices in a saucepan until well blended. Add salt to taste.
– Place drained fish slices in a deep dish and cover with onion mixture.
– Cover and store for 24 hours to allow flavour to develop.
– Serve with buttered bread.