Fish (Pickled, or "Engelegte")

Instructions

1. Have ready: good-sized soles, or any nice Cape fish, filleted; 6 large onions; 6 large chillies, or the small kind; mango relish; curry powder; vinegar; and salt to taste.
2. Fry the fish a nice brown in lard, or butter, or olive oil; drain, and cool.
3. Slice four of the onions and fry them a nice brown in a little oil.
4. Add one ounce of curry powder, two chillies cut fine, a dessertspoonful of salt, and the mango relish. When stirred to a paste, add a little vinegar to moisten well.
5. Lay the fish in a jar and spread over each layer some of this mixture.
6. Cut the rest of the onion in rings and boil it in the vinegar very gently, until quite tender, with the other ounce of curry powder and a little salt; then pour over the fish.
7. Let it stand till cool, then cork well. It will be fit for use in two or three days, and will keep for months. It is a delicious breakfast or lunch dish.