Preparation: 20 min
cooking time: 40 min
oven temperature: 175 -180° C / 350 – 360° F
4 kg firm white fish fillets
8 large onions, sliced
6 cl of fat or oil (4 tablespoons)
3 ½ tablespoons curry
1 ½ l vinegar (6 cups)
20 g sugar (1 ½ tablespoons)
¼ tsp cayenne pepper
15 g salt (1 tablespoon)
2 bay leaves or lemon leaf
Sprinkle salt over the fish and leave them for 2 hours. Cook the fillets in a greased baking dish for ½ hour in medium hot oven (175-180° C / 350 – 360° F).
Fry the onion in the fat or oil until golden. Add the curry, vinegar, sugar, cayenne pepper and salt. Let it boil for a few minutes.
Place a layer of fish in a stoneware jar or deep stoneware bowl, along with bay leaves – or lemon leaves, pour some of the hot curry sauce over and continue like this until the ingredients are used up. Let it cool and cover the jar or bowl with parchment or omething similar.
Leave to cool for at least 24 hours. In cold storage this fish will keep for weeks.