First make your pickling liquid by adding the sliced onions, vinegar, sugar, turmeric, curry powder, peppercorns, bay leaves and salt in to a saucepan. Bring to a boil and then simmer for 10 to 15 minutes or until the onions begin to soften slightly. Take off the heat and leave to cool down till warm to the touch.
Cut the fish into 4cm portions and season with salt and pepper. Lightly dust the fish in some flour.
Heat the oil in a large, deep frying pan. Working in batches, fry the fish for about 5 minutes per side. Don’t over cook the fish as it will continue to cook through during the pickling process.
Drain the cooked fish pieces on kitchen paper.
Layer half of the fish in the bottom of a deep non-reactive bowl (i.e. glass or ceramic). Sprinkle over half of the sultanas and pour over a third of the still warm pickling liquid (onions and all). Add the remaining fish and sultanas and pour over the rest of the liquid. Make sure that all the fish is covered by the pickling liquid.
Cover and allow to cool completely before storing it for at least 24 hours in either the fridge or in a cool spot.
Recipe reprinted with permission of The Muddled Pantry
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