Another from the archives at work. I was taught this while I was still at the Movenpik

4kg stockfish

 *cut into strips, dip in seasoned flour and deepfry until cooked

Boil together

  2l white GRAPE vinegar

1l water

15 bayleaves

4 large onions, thinly shredded

20ml peppercorns

* Simmer until onions are soft

Blend together

90ml flour

60ml curry powder

150ml water

Add to liquid, when thick, add to fish and allow to cool

Enjoy

KD