Ingredients: 3 kgs firm white fish milk and cake flour, enough to coat fish cooking oil to fry fish Pickle: 30 ml cooking oil 6 large onions, sliced 30 - 45 ml medium curry powder 5 ml turmeric 1 ml powdered cloves

1 ml grated nutmeg 10 ml cornflour 5 ml brown sugar 6 lemon leaves or bayleaves 1 small chilli, crushed salt to taste 6 black peppercorns 1 small piece lemon peel 500 ml vinegar or 250 ml vinegar / 250 ml water if vinegar deemed too strong.

Method: Cut fish into portions and dip into milk, then into cake flour. Fry in heated cooking oil. When cooked, remove from pan and place on paper toweling to drain. In a separate frying pan, heat 30 ml cooking oil. Sauté onion until transparent. Add curry powder and remaining spices and fry for a few minutes. Stir in the cornflour, brown sugar, lemon leaves / bay leaves, chilli, salt, peppercorns and lemon peel. Finally add vinegar. Simmer mixture for approx. 20 minutes. Pack fish in layers in sterilizes glass jars. Pour hot mixture over. Leave to cool, seal with screw-top lids and store in a cool place. Leave for at least two days before eating.