10-15 pieces of fish
6/8 large onions chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
½ cup of sugar
2 tsp of salt
2 tablespoons of Masala
2 teaspoons of turmeric
Some cake flour
You may use pickled fish Masala
Season fish with 1 tsp of salt and fish Masala and some turmeric or roasted Masala.
Dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish. Place in a big bowl and put aside.
In a medium sized pot on high heat, add a cup of water and a cup of vinegar, five bay leaves and some peppercorns, 2 teaspoons of turmeric and 2 tbsp of fish Masala or roasted Masala (pickle fish Masala you may use) and 1½ tsp of salt.
Bring to the boil and add six to eight onions that has been chopped/ringed.
Add half a cup of sugar.
Simmer for 8 minutes until all the flavours has infused into onions.
Take off heat and pour over the fish in a bowl. Wait to cool. Cover and place in fridge until ready to eat. Enjoy.
Do not cook onions for too long or fry them, this is a pickle, meaning the onion should still have a tiny bit of crunch to it.