Serves: 4-6
2 tbs olive oil
50g unsalted butter
3 garlic cloves, crushed
1 tbs ginger
1 tsp coriander seeds, crushed
1 tsp fennel seeds, crushed
1 tbs curry powder
1 tsp ground turmeric
3 bay leaves
3 brown onions, sliced
2 tbs caster sugar
250ml white wine vinegar or apple cider vinegar
250ml water

Fish coating:
¼ cup plain flour
2 tsp curry powder
2 x 200g hake fillets (or other firm white fish like ling)

Combine the flour and curry powder in a dish with 1 tsp salt then coat the fish fillets in the flour mixture. Heat the olive oil and 25g butter in a large deep frypan over medium heat.  Add the fillets (in batches if your pan is not big enough) and cook for 2-3 minutes a side until cooked through. Remove from the pan and place in a dish just large enough for the fillets and deep enough to pour topping over. 

Return the pan to medium heat and add remaining 25g butter. Add the garlic, ginger, spices and bay leaves and cook for 1-2 minutes until very fragrant. If you want some heat, add a sliced red chilli too.  Add the onions, vinegar and water and stir to combine then cook for a further 8 minutes until the onions have softened and cooked down a little. Pour the mixture over the fish and cover with foil and allow to sit in the mixture for at least an hour. At this stage the pickled fish is done - you can eat it chilled, or once the fish has pickled a little. Traditionally you would keep it in the fridge for a few days to properly pickle.