1. Season fish with flour, salt, pepper and masala. Heat oil in frying pan, add cardamom pods and fry for 30 seconds.
Add fish and fry u ntil golden brown. Remove fish, drain on kitchen towel.
2. In a saucepan, mix vinegar, water, onion, sugar and spices together. Bring to boil, toss in bay leaves and cloves.
Simmer gently until onions are soft (about 20 minutes).
Remove mixture from heat. Cool slightly.
3. Place fried fish in a deep glass dish or jar and pour onion mixture over it, ensuring that fish is completely covered.
4. For best results, store fish for 24 hours to allow for flavours to develop.
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