I modified this dish from the cookbook Jerusalem to make it challenge compliant. I have had it both ways and the compliant version is just as tasty.
Heat 2 tablespoons of olive oil in a Dutch oven or large ovenproof saute pan. Add 2 large onions that have been quartered and thinly sliced and 1.5 tablespoons of ground coriander cook for five minutes, stir often. Add 3 red peppers cut in strips and cook for 10 minutes. Add 1 teaspoon of minced garlic, 2 tablespoons of curry, 2 cups of chopped fresh grape tomatoes and cook for 8 minutes stirring occasionally. Add 6 tablespoons of cider vinegar, 2 teaspoons of salt, and some black pepper, cook for another 5 minutes.
As the vegetables and spices cook, heat 1 tablespoon of olive oil in a separate pan on medium-high heat. Sprinkle the 2 pounds of white fish (I use halibut) cut into servings with salt and pepper, then dip them in egg and fry them for 3 minutes, turning once. Place fish on paper towels to absorb excess oil then add to the pan of veggies and spice. Push the veggies out of the way so that the fish is in contact with the bottom of the pan. Add about 1 cup of water– enough to immerse the fish.
Place the pan in the oven for 12 minutes. After you have removed the fish from the oven allow it to cool to room temperature. It is also really good leftover!