Cut the fish into bite-sized pieces and season with salt.

Heat oil in a frying pan, coat the fish in flour and fry for about 10 minutes or until cooked. Set aside.

Combine the onions, vinegar, water, turmeric and salt in a saucepan and bring to the boil.

Place cooled fish in a deep casserole or large jar and pour the sauce over.

Refrigerate for 24 hours.

Serve with curried yoghurt and fresh coriander.

Serve with freshly baked bread.