Pickled Fish (Mary vdM)

Use +/- 2 kg filleted white fish – hake, snoek or yellow tail
Cut fish into pieces, salt and dip into flour.
Fry fish in medium hot oil for 5 min until tinged golden brown.
Set fish aside.
Slice 3 or 4 large onions in a large pot. Add about 10 bayleaves, and 3
cloves of garlic. Steam on medium hot plate for 10 min, and then add 180
ml oil, 400 ml water, 750 ml vinegar. Cook for 5 min.
Then turn heat on full, allow to boil, stirring continuously. After 7 min add
a runny paste made as follows: 1 ½ Tflour, 3 large T curry powder, ½ cup
sugar. 180 ml vinegar or water).
Reduce heat, remove lid and stir. After 8 min add 1 ½ t salt and the fish.
Heat through gently for further 2 – 3 minutes.
Place fish and sauce in layers in a bowl (fish should be covered with sauce)
and leave to stand for 24 hours.
Serve cold