Place fish fillets into a medium sized bowl and sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well. Cover and marinate for 50 - 60 minutes in the refrigerator. Preheat oven to 400 degrees F. Coat the bottom of an 8 x 8 inch baking dish with the vegetable oil. Place the fish in a single layer inside the baking dish, and pour the marinade on top. Bake uncovered for 20-25 minutes. The fish should be firm to the touch. Fish is done when it easily flakes with a fork. Sprinkle with lemon juice 5 minutes before serving.
Preheat oven to 400 degrees F. Have butcher cut wings at joints into 3 pieces. Discard bony end of wing tip or reserve for another use (such as soup).
Arrange remaining chicken parts in single layer in well-oiled baking pans. Prick skin with fork.
Combine vinegar, garlic salt, onion powder, ginger and paprika to make a baste; brush over chicken. Bake 30 minutes. Turn once.
Combine pineapple and juice with ketchup, brown sugar, and soy sauce. Spoon sauce over wings. Continue roasting 15 minutes more, or until done. Remove wings to serving platter. Serve immediately or until serving time. Wings may be reheated in oven or over hot coals on a grill.
Combine potatoes. onions, salt and pepper. In non-stick skillet, put in a 2-3 tbsp of margarine, enough that when melted there is a layer in the skillet. Add shredded potatoes and onions.
Press down, let cook for a bit until brown on one side, then cut into section and flip over and press whole thing down again. When that side is brown, flip and press again, add milk, lower heat to low, and cover until milk is all absorbed, add cheese on top.
Remove from heat and cover for a few minutes until cheese is melted and has worked its way into the potatoes.