Ruths Iraqi Fish Curry - cooking recipe

Ingredients

3 lbs fresh fish fillets (deboned, firm bodied, mild tasting, thick)
1/4 cup white vinegar
1 large onion, chopped fine
1/4 cup olive oil
4 tablespoons curry powder
1 tablespoon salt
1 (15 ounce) can tomato sauce
1 cup red wine vinegar
4 tablespoons pomegranate molasses (found in import food stores)
1 dash hot sauce (or to taste)
1/4 teaspoon garlic powder (optional)
1 1/2 cups fresh parsley, chopped
1/4 cup of fresh mint, chopped
1 large tomatoes, sliced

Preparation

Preheat oven to 350 degrees.
Place fish in medium bowl and pour white vinegar over filets, tossing gently by hand to cover all filet surfaces.
Rinse filets with cool running water and place them in a large casserole dish (14x9x2) and set aside.
In large skillet over medium heat, saute onions in olive oil until translucent.
Add curry powder and salt to onions, stirring for one minute.
Add red wine vinegar, tomato sauce, pomegranate molasses, hot sauce and garlic powder to the skillet and let boil for five minutes.
Pour mixture over fish and spread the chopped parsley and mint evenly over the top. Arrange tomato slices on top.
Bake in 350 degree oven for 20 minutes (10-15 minutes if filets are thin).
Serve with cooked rice.