#METHOD

* Thaw the fish, and roll each piece in the flour until well coated. Place into a pan of hot shallow oil and fry on both sides until attractively browned - about 5 minutes.
* Remove and set aside.
* Gently fry half the onion slices in a little oil. Add the black peppercorns, curry powder, coriander, red chillies and curry leaves. Stir in the vinegar, lemon, water, turmeric, sugar, ginger and garlic paste, and the remaining onion slices. Simmer until the liquid reduces.
* Check flavour for salt.
* Pour this pickling sauce over the cooked fish. Cool completely before covering and refrigerating for 6 hours or more.