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Pat the fish dry with paper towels, then dredge evenly in flour, shaking off excess.

Heat oil in a large frying pan over medium-high heat until shimmering, then fry the floured fish until golden brown on both sides, approximately 3–4 minutes per side.

Transfer the fried fish to a clean dish and set aside to cool slightly.

In the same pan (without cleaning), add the sliced onions and sauté over medium heat until softened and translucent, about 5 minutes.

Add the turmeric, curry powder, and peppercorns to the onions, stirring constantly for 1 minute to toast the spices and release their flavors.

Pour in the white vinegar and add the bay leaves and brown sugar, stirring until the sugar dissolves completely.

Simmer the vinegar mixture for 3–4 minutes to allow the flavors to blend, then remove from heat and let cool to room temperature.

Layer the cooled fish and onion mixture in a glass jar or ceramic dish, alternating between fish and the vinegar-spiced onions.

Pour the remaining vinegar mixture (including the bay leaves and peppercorns) over the fish and onions until fully covered.

Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to fully infuse before serving.