Pickled fish

Coat fish with flour seasoned with salt and pepper.
Heat half the oil in a frying pan, add fish and fry until light brown.
Remove fish and drain on kitchen paper.
In a large saucepan heat oil and add onions, garlic and ginger.
Fry until transparent.
Add curry and turmeric, and fry for 3 minutes.
Mix together chutney, vinegar and water and add to saucepan.
Simmer gently until onions are soft, then remove mixture from heat and cool slightly.
Place fried fish in a deep glass dish or jar, and pour onion mixture over it, ensuring fish is completely covered.
For best results, refrigerate fish for 24 hours to allow flavours to develop.