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What you will need:
750g fish fillets (Nile perch)
2 large onions sliced
4 tomatoes roughly cut
Juice of 1 lime
2 tablespoons whole pilau mix (whole mixed spices)
2 teaspoons garlic ginger paste
Juice of 1 lemon
3 tablespoons tomato paste
1 teaspoon curry powder
1/2 teaspoon paprika
1 teaspoon black pepper
Salt to taste
Oil for frying
1 bunch coriander
What to do:
In a frying pan over medium heat, add enough oil to sauté the onions until golden brown. Once browned, remove from the oil and set aside. Marinate the fish fillet with the garlic ginger paste, black pepper, 1/2 lemon juice and salt to taste and leave to marinate for about an hour.
In the same frying pan as the onions, fry the marinated fish until golden brown, about 3 minutes on each side. When cooked, set the fish aside.
In a food processor or blender, add the fresh tomatoes, whole pilau mix (spices), 1/2 of the coriander leaves and the tomato paste. Blend until smooth and pour the blended mixture into the same pan in which you fried the fish (the leftover oil is usually so flavourful).
Add the curry powder and salt to taste and bring to a boil. When it’s boiling and almost thickened, add all the fried fish in the sauce, add the remaining 1/2 lemon juice and sprinkle the onions on top and leave to cook for another five minutes. When you see oil bubbles on top, the masala curry is ready to be served with saffron rice.
