RECIPE: Try this pickled fish with a twist this Easter

Ingredients

• 1 kg Yellowtail, skinned
• 200 ml vegetable oil
• 500 g sliced onions
• 15 ml quality masala
• 5 ml fennel seeds
• 5 ml coriander seeds
• 5 ml black peppercorns
• 4 whole cloves
• 4-5 bay leaves
• 125 gr dried apricots and sultanas
• 500 ml white or red wine (red wine gives fish a deeper colour)
• 10 ml coarse salt
• 75 ml white wine vinegar
• 30 ml brown sugar
• seeds of 1 large pomegranate