---------- Recipe via Meal-Master (tm) v8.02
  
       Title: INGELEGDE - AFRICAN RECIPE
  Categories: Seafood, African
       Yield: 2 servings
  
       8 oz Firm white fish fillets
            -(flounder, scrod, or cod),
            -cut into
       2    Inch pieces
     1/2 c  Water
       1 tb Lemon juice
       3    Peppercorns
       1    Bay leaf
       1 ds Salt
            SAUCE
       2 ts Vegetable oil
     1/2 c  Sliced onion
     1/2 ts All-purpose flour
     1/4 c  Water
       1 tb Lemon juice
       1    1/2 ts each granulated sugar
            -and malt vinegar or cider
            -vinegar
     1/4 ts Each curry powder and salt
       1 ds Pepper
            Lemon twists
            Parsley sprig
  
   To Prepare Fish: Using paper towels, pat fish dry. In small nonstick
   skillet combine water, lemon juice, and seasonings and bring to a boil.
   Reduce heat and add fish; cover and let simmer until fish flakes easily
   when tested with a fork, 1 to 2 minutes. Using slotted spoon, remove fish
   to a bowl; set aside. Discard cooking liquid.
   
   To Prepare Sauce: Wipe same skillet clean; add oil and heat. Add onion and
   cook until translucent. Sprinkle with flour and stir quickly to combine;
   cook, stirring constantly, for 1 minute. Gradually stir in water; add lemon
   juice, sugar, vinegar, and seasonings and, stirring constantly, bring to a
   boil. Reduce heat and cook until mixture thickens slightly. Pour sauce over
   fish and gently toss to combine; cover with plastic wrap and refrigerate
   until chilled. Just before serving, toss again and garnish with lemon and
   parsley. Makes 2 servings.
  
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