Ingredients
* 2 kilograms firm-fleshed white fish eg. yellowtail
* 4 large onions, sliced
* 750 milliliters vinegar
* 125 milliliters water
* 20 milligrams salt
* 125 milligrams sugar
* 40 milligrams curry powder
* 15 milligrams turmeric
* 2 milligrams cayenne pepper
* 1 piece crushed root ginger
* 10 coriander seeds
* 5 lemon or bay leaves
Method
Clean and fillet the fish and cut it into portions. Combine all the other ingredients in a deep saucepan and simmer for 20 minutes. Add the fish and simmer for a further 20 minutes, taking care not to break the fish. Remove with a slotted spoon and layer into a glass dish. Pour the curry sauce over. Leave to cool, then cover tightly and leave to mature in the refrigerator for at least 3 days before use, but preferably longer.
Serve with brown bread and butter.
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