Marinated sweet and sour fish.
Based on "Jerusalem" by Yotam Ottolenghi and Sami Tamimi
2 medium onions, peeled and sliced
1 tbsp coriander seeds
2 peppers (1 red, 1 yellow) deseeded and sliced
2 garlic cloves, peeled and sliced
3 bay leaves
1 tbsp curry powder
3 tomatoes, chopped or 5 tbsp tomatoe passata
2 tbsp honey (neutral taste) or agave syrup
5 tbsp cider vinegar
500g white fish fillet (pollack, haddock, halibut) red mullet, sardines and mackerel are also good, divided into small pieces
flour for dusting
Heat 3 tablespoons of the olive oil in a large frying pan. Add the onions and coriander seeds and cook on a medium heat for 5 minutes, stirring often. Add the peppers and the garlic and cook for a further 10 minutes. Add the bay leaves curry powder and tomatoes or passata. Cook for another 8 minutes, stirring occasionally. Add the honey or agave syrup, vinegar, 1 - 1 1/2 teaspoon of salt and some black pepper and continue to cook for another 5 minutes. Add 200ml of water and bring to boil.
Meanwhile, heat the oil in a separate frying pan. Sprinkle the fish with some salt, dip in flour and fry both sides (about 3 minutes) . Dry on a paper towel and add to the pan with the peppers and onion. Taste and adjust the seasoning. Stir very gently and cook on a medium heat for 5 minutes.
Remove from the heat and leave to come to room temperature. Store in a fridge, in a jar.
Serve at a room temperature, after marinating it for a day.