If the sardines haven't come fileted, remove the heads and clean the insides.

Dredge the fish in flour and fry them in vegetable oil, turning them carefully every now and then, until they are cooked through. Cooking time will depend on the fish.  It took about 8 -10 minutes for the ones I had.

Drain the sardines on a papaer towl.

Put the sultanas or raisins in warm water to soften.

Peel and slice the onions thickly. Sauté in olive oil until they are soft, but not browned.

Add the rest of the ingredients. Squeeze the sultanas to remove the bulk of the water and add them to the mixture.

Let the onions continue to cook for a few minutes until the liquid is reduced by approximately half, then take the pan off the heat.

In a non-reactive container, put a layer of sardines, then a layer of the onion mixture.  Continue layering until all the ingredients are used up.

Put in the fridge and leave for 2 - 3 days.