Partially thaw the fish, and roll each piece in the chilli-bite mix powder until well coated. Place into a pan of hot shallow oil and fry on both sides until attractively browned - about 5 minutes.

Remove with a slotted spoon and set aside. Do not be in a hurry to turn the cooking pieces over - wait until they cook sufficiently to lift away from the pan base themselves, to make lifting and turning easy without breaking the coating.

Gently fry half the onion slices in a little oil. Add the cloves, curry powder, coriander, lemon leaves and jam. Stir in the vinegar, water, turmeric, sugar, ginger and garlic paste, and the remaining onion slices. Simmer until the liquid reduces significantly.

Add the sultanas and check flavour for salt.

Pour this pickling sauce over the cooked fish. Cool completely before covering and refrigerating.