Stir in the curry powder, turmeric, ginger and coriander.
Add vinegar and water to the Bake Pot and bring to a simmer.
Add sugar and stir until the sugar has dissolved.
Lightly season with ground pepper and salt to taste.
In a small bowl, combine the cornflour with water until it has formed a paste. Stir the paste into the Bake Pot. Leave the sauce to simmer gently, while stirring often, for +- 10 minutes until the sauce has thickened. Let the sauce cool down.
In an airtight container, pack the fish fillets in layers and cover each layer with pickled sauce.
Cover and allow the marinade to set in the fridge for +-2 to 3 days before enjoying with hot-cross buns.