Sweet fish curry casserole

Ingredients for 2 servings:

• 500 g fish fillet(s) (pollock)
• 1 tsp, heaped curry powder or salt (from a health food store)
• 2 tbsp Balsamic vinegar di Modena
• 2 tbsp soy sauce (tamari, naturally fermented soy sauce)
• 300 g plum(s)
• 50 g ginger, finely chopped
• 4 tbsp schnapps (plum brandy), old
• 300 g soup vegetables (frozen)
• 200 g juice (beetroot juice)
• 300 g jacket potatoes
• possibly salt
• e.g. margarine for the molds

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, dairy-free

For two 1.5 l casserole dishes with lids, cut the pollock fillet into bite-sized pieces and place in a freezer bag. Mix the curry powder with the vinegar and tamari, and add it. Seal with a clip, spread everything out a little, and put it in the fridge. Cut the plums into pieces and place in another freezer bag with the finely chopped ginger. Add 4 tbsp of aged plum brandy, tie the lid, shake gently to mix everything well, and put it in the fridge. Cook 300 g of frozen soup vegetables in the beetroot juice for approx. 20 minutes until al dente. While everything is cooking, boil the potatoes in their jackets, refresh them, peel them, and cut into thick slices. Cover the bottom of two greased casserole dishes with the potato slices (if you like, you can add a little salt). Mix the contents of the two freezer bags together, pour them over the potato slices, and spread them out. Top with the cooked soup vegetables, add the beetroot juice, and close the lid (this will keep it moist). Place in a cold oven and bake at 170°C for about 40 minutes; it should be bubbling nicely. My own recipe.