Method:

• In a large pot over medium heat, combine the water and Safari Malt Vinegar. Add the curry
  powder, masala, turmeric, peppercorns, coriander seeds, cumin seeds, allspice berries,
  salt, bay leaves, ginger and sugar. Bring to a simmer.
• Add the onions, stir and cook for 5 minutes until just tender. Switch off the heat and set
  aside.
• Cut the fish into ± 5cm pieces. Whisk together the flour, salt and turmeric. Take the fish
  pieces and dust them in the seasoned flour.
• Heat a little neutral frying oil in a large frying pan for shallow frying. Fry the fish in
  batches until lightly golden and just cooked through. About 2 minutes per side.
• Remove from the oil and place on a rack lined with paper towel. Once drained, place in a
  large glass or ceramic dish. (Something non-reactive)
• Pour the onions and pickling liquid over the fish. Allow to cool and then wrap up or place
  a lid on the dish. Leave to pickle in the fridge overnight and allow the flavours to
  develop.
• To serve the tacos: Place a generous amount of coleslaw onto each roti. Spoon on some
  pickled fish and onions.
• Scatter with coriander. Serve with fresh lime wedges and enjoy!