Pickled Fish - cooking recipe

Ingredients

1 c. vegetable oil
2 lb. flounder fillets
1 1/2 tsp. salt
1 tsp. black pepper
2 large onions, sliced
1 1/2 c. wine vinegar
1/2 tsp. curry powder
2 chili peppers or 1/2 tsp. crushed red pepper
1/2 tsp. shredded ginger root
2 bay leaves
1/2 tsp. turmeric

Preparation

Heat oil in a large frypan.
Season fish with salt and pepper. Fry fish until lightly browned on both sides.
Remove from oil and place on a paper towel.
Place onion slices in a 2-quart casserole.
Add vinegar, turmeric, curry powder, chili peppers, ginger root and bay leaves.
Cook over a low heat.
Remove from heat when mixture begins to boil.
Place fillets in a 9 x 13 x 2-inch casserole.
Pour vinegar mixture over fillets.
Turn fillets once.
Let mixture cool to room temperature.
Cover tightly with foil.
Refrigerate 2 to 3 days.
Makes 4 to 6 servings.