Nile perch in mushroom sauce

Nile perch cooked in mushroom sauce makes a rich and satisfying sauce full of flavour. Serve it with steamed matooke, posho, rice, chapatti and cooked or raw vegetables.

Ingredients

Serves 4-5
1kg Nile perch fillets
250ml plain yoghurt
1 large onion
1 tbsp fresh ginger, finely grated
2 tbsp lemon juice
1 tsp ground black pepper
4 medium-size tomatoes
2 tbsp coriander, finely chopped
1 large carrot
1 tbsp oil
1 heaped tbsp tomato paste
2 level tsp fish masala
120g (I heaped cup) fresh mushrooms
2 tsp salt

Method

1. Wash tomatoes and put them in a pan of hot water for about 5 minutes. Drain, cool, peel off the skins and chop roughly. Slice the onion and carrot. Wash, drain and slice the mushrooms.
2. Lightly rub both sides of the fish fillets with 1 tsp salt. Chop into medium-size pieces and sprinkle with lemon juice. Cover and put aside.
3. Heat the oil and briskly fry the onion until soft. Add the ginger, black pepper, coriander, salt and the fish masala and cook stirring for 1-2 minutes.
4. Add the tomato paste and cook stirring on medium heat until it deepens in colour. Add the chopped tomatoes and carrots and cook until the tomatoes are done.
5. Pour in the yoghurt and mushrooms and bring to the boil, reduce the heat and simmer for about 5 mins adding a little water, to make a fairly thick sauce.
6. Finally add the fish and simmer until it is just done, do not over cook. Serve hot.