'6 sardine fillets, cut in half'
'4 tablespoons of salt'
'1 tablespoon of black pepper'
'1/4 cup of olive oil'
'6 large onions, sliced into thin rings'
'3 tablespoons of curry powder'
'1/2 tablespoon of paprika'
'1 cup of seedless raisins'
'2 tablespoons of sherry wine'
'3 cups of vinegar'
'6 sardine fillets, cut in half'
'4 tablespoons of salt'
'1 tablespoon of black pepper'
'1/4 cup of olive oil'
'6 large onions, sliced into thin rings'
'3 tablespoons of curry powder'
'1/2 tablespoon of paprika'
'1 cup of seedless raisins'
'2 tablespoons of sherry wine'
'3 cups of vinegar'
'Rinse and pat dry the sardines.'
'Mix 1 tablespoon of salt with black pepper and sprinkle over the fish.'
'Heat the olive oil in a skillet and cook the fish on both sides.'
'Remove the fish and let it cool.'
'Add 4 onions to the remaining oil in the skillet and fry until caramelized.'
'Mix together 3 tablespoons of curry powder, paprika, and sherry wine.'
'Add 3 tablespoons of vinegar and mix well.'
'Arrange layers of fish, fried onions, and spice mixture in a pyrex dish.'
'Combine the remaining onions, vinegar, salt, and curry powder in a saucepan.'
'Simmer for 15 minutes.'
'Pour over the arranged layers in the pyrex dish.'
'Let it cool for 1 hour.'
'Cover and refrigerate for at least 2 days before serving.'
'Prepared this way, the fish will keep for about 2 weeks.'
'Serve chilled as an appetizer.'
