| How To Cook: |
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1. Fry the fish brown in lard, butter or olive oil, drain and cool.
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2. Slice 4 onions and fry until brown, add 1 oz. curry powder, 2 chilies, cut fine, 2 teaspoons salt and the mango relish.
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3. Lay the fish in a jar and spread over each layer some of this mixture.
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4. Cut the rest of the onion in rings and boil in the vinegar very gently until tender with the remaining curry powder and a little salt; pour over the fish, leave to cool, and then cover well.
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5. The fish will be fit for use in 2-3 days, but will keep for months.
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