Clean, skin and rinse the eels. Cut into 3cm pieces, sprinkle with salt and sugar and put to cool for 60 min.
In a frying pan, fry the onions with curry and paprika powder in the butter. Roll the eel pieces in flour and add to the onions. Add the tomatoes and pour the wine. Simmer on low heat for 30 minutes.
Remove the pieces of eel from the pan. Season the sauce and add the parsley. Serve the dish with boiled, peeled potatoes or rye bread.
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