Inspired by pickled fish recipes from around the world, this Curry Fish Bake dish brings together tender white fish, fragrant spices from Rajah, and a flavourful sauce that deepens over time. The best part? It gets even better after a few days in the fridge, making it a fantastic make-ahead option.
If you love dishes that are both easy and bursting with flavour, this Curry Fish is a must-try! The unique combination of curry, vinegar, and onions creates a marinade that transforms simple white fish into a tangy, spicy, and utterly delicious meal.
All About That Base
For this dish, the fish medallions you choose are important and should be of a relatively high quality, but the star of this dish is the base- a sauce made with onion, brown vinegar, with notes of bay leaves, curry powder, and pepper. The sauce also contains sriracha wasabi, a chili sauce containing wasabi paste, horseradish, and chili, that will add a slight kick to the dish. If you would like, you can additionally add spices such as ginger, garlic, and turmeric to give your fish curry a lovely deep orange color. While the sauce is very important for this dish, make sure that your fish medallions are skinless and have been deboned!
So Simple and Easy
While some fish curry recipes might be a bit more complex in their steps, this particular recipe makes it easy for you! The base sauce is made in just one pan, combined with the fish medallions in an oven dish, and then just baked in the oven for about 30 minutes. It is simple, without compromise on flavour or quality.
Garnish this tasty fish curry with some fresh coriander for aroma and color, and serve it with some bread on the side, or cook up some basmati rice or homemade roti for a truly authentic Indian dish.
Tangy Curry Fish Bake
Equipment
- 1 2.1L Pyrex dish
Ingredients
- 2 500g fresh or frozen white fish portions skinless and deboned
- 750ml brown vinegar
- 350ml water
- 4-5 large onions thinly sliced
- 8 bay leaves
- 3 tbsps curry powder Rajah is a good choice
- 1 tbsp sriracha wasabi sauce
- 1 tbsp whole black peppercorns
- 1 cup sugar substitute wih sweetner of your choice, just add accordingly to taste, not a cup messure
- 3 tbsps cornflour
- freshly ground salt and black pepper
Instructions
Preheat the oven to 180 °C / 356 °F.
- In a large saucepan, combine the vinegar, water, onions, bay leaves, curry powder, sriracha wasabi sauce, peppercorns, and sugar. Bring to a gentle boil while stirring consistently.
- Cook for about 15 minutes, adjusting the curry to taste if more heat is needed.
- In a small bowl, mix the cornflour with a little of the curry sauce to create a smooth paste.
- Slowly stir the paste back into the saucepan, continuing to stir until the sauce thickens slightly.
- In a prepared oven dish, pour the curry sauce and arrange the fish medallions in the sauce.
- Bake uncovered for 30 minutes.
- Transfer to a container and store in the fridge.
The flavours will develop over time, making this dish best enjoyed after at least 3 days of refrigeration.
