South African pickled fish

For a rich tasting and less complex Pickled Fish preparation use (2) level tablespoons of 'idospices' Cape/Malay curry powder, masala to create thick paste in place of cumin, corriander, tumeric, ground chillies(chilli powder).  Can also add (1-2) tablespoons of sugar with vinegar to sweeten.

Recipe:     
Slice fish into desired size. Soak in salted water (1 teaspoon, salt) for an 1 hour, then drain well.
Prepare a thick paste with cumin, corriander, tumeric, ground chillies(chilli powder), salt and a dash af water. Smear all over the fish. Set a side.(can use 2 tablespoons of Cape/Malay curry powder, masala instead)
Heat the oil in a fry pan and shallow fry fish for 3-4 minutes on both sides. Drain fish on paper towel.
In a saucepan place some oil (4-5 tablespoons) from fry pan and heat. Add onion, green chillies and garlic, saute for 3 minutes. (add cumin seeds) OPTIONAL.
Add vinegar, fish, remaining salt (1 teaspoon), thyme and mint, bring to the boil, simmer for 2 minutes. Remove from heat, cool and refridgerate in sealed container. 

Ingredients: 
 500g, boneless fish
 2 green chillies, sliced
 1 large onion, sliced in thick rings
 2 teaspoons, ground chillies (chilli powder)
 2 cloves, garlic (fresh), finely chopped 
 3/4 cup, canola oil
 1/2 cup, fresh mint leaves, chopped 
 1 tablespoon, fresh thyme (remove from stem)
 3 tablespoons, corriander powder and cumin powder 
 3 teaspoons, tumeric powder
 2 teaspoons,  Salt 
 250ml, white vinegar (1 cup)
 Optional: 1 teaspoon, whole cumin seeds

500g, boneless fish
2 green chillies, sliced
1 large onion, sliced in thick rings