Easter Sunday Menu: Martha Stewart's Cape Malay pickled fish

Ingredients

• 1/3 cup vegetable oil
• 4 large onions, halved and thickly sliced
• 3 tablespoons mild curry powder
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 tablespoon whole allspice
• 1/2 cup turbinado sugar
• 1 tablespoon peeled, finely chopped fresh ginger
• 1 tablespoon finely chopped chiles, seeds removed
• 3 dried bay leaves, thinly sliced
• 2 teaspoons sea salt
• 2 cups white-wine vinegar
• 4 1/4 pounds Arctic char fillets, bones removed and cut into 5-ounce pieces
• 3 fresh bay or lemon leaves
• 1/2 cup golden raisins
• 1/2 cup coarse salt
• 1 small head red cabbage, thinly sliced
• 2 red apples, julienned
• 2 ribs celery, trimmed and finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• Fresh cilantro leaves, for garnish
• 3/4 cup all-purpose flour
• 1/2 cup vegetable oil