Fish (Pickled)

Instructions

1. Fry your fish in the way given above, only don't use any flour or bread-crumbs, and brown the fish in thin oil (Cape sheep-tail fat is excellent).
2. Cut about four or five onions in rings and fry them a nice brown.
3. Take two or three ounces of good curry powder, two ounces of soft sugar, two ounces of salt, half an ounce of pounded ginger, two or three fresh red chillies, two dozen coriander seeds, and two quarts of vinegar. Boil all these ingredients with the fried onions.
4. Lay your fish in layers in a jar and pour over each layer some of the mixture.
5. Take care to have it well corked, and it will keep for months.