Pat the fish fillets dry with paper towels.

Fry the fish portions in oil until golden brown.

Drain the fried fish and allow it to cool on paper towels.

Layer the cooled fish pieces in a deep dish or container.

In a clean pan, heat a little oil.

Fry the sliced onions in the oil until they become soft and translucent.

Add curry powder, turmeric, brown sugar, and raisins to the pan with the onions.

Cook the mixture for 1 minute, stirring continuously.

Stir in wine vinegar and water to create a thin sauce.

Add bay leaves, apricot jam, salt, and pepper to taste.

Simmer the sauce uncovered for 10 minutes, allowing it to reduce slightly.

Pour the sauce over the layered fish in the dish.

Cover the dish tightly.

Refrigerate the pickled fish for at least 3 days (72 hours) before serving to allow the flavors to meld.