CAPE MALAY PICKLED FISH   Ingredients: 2 to 2.5kg fish salt & pepper oil for frying 750ml brown vinegar 1 cup water 170g sugar 1 tablespoon turmeric 3 tablespoons curry powder 1½ teaspoons salt 1 tablespoon black peppercorns 4 large onions, finely sliced 6 Bay leaves 170g sultanas (optional) 4 teaspoons flour   Method: Fillet the fish and cut into cubes. Season lightly with salt and pepper and fry in hot oil until cooked though.