Empuuta /Nile Perch: A must cook Recipe for Easter/ Eid: Fresh from Lake Victoria

Ingredients
1kg mpuuta(Nile perch)
1 ½ tbsp. fish masala
1tbsp Moroccan curry or any vegetable curry
1 ½ tbsp chicken royco
1tsp oregano
1tsp white pepper
1 lemon juice
1 small grated onion
1tbsp grated garlic
1tbsp coriander leaves
1tbsp celery leaves
3 tbsp. Oil
Put all the above ingredients in the fish and marinate at least for 2 to 3 hrs. or overnight for better marinade
Heat oil till its hot then gently add your fish to the oil, be very careful when turning the fish to cook the other side. This should take 7 to 10mins. Remove your fish and place in a colander to drain the oil, then transfer on a plate and serve with your tomato homemade sauce

Tomato Sauce
4 grated tomatoes
1tbsp grated onion
1tsp grated garlic
1tbsp dark soy sauce
½ tsp. basil
½ tsp. mixed herbs
¼ tsp. parsley
2tbsp oil
1tbsp chopped coriander leaves

Heat pan and put some oil, add onions then garlic. Add the tomatoes and cook for a minute then add all spices and cook for another minute. Lastly add your soy sauce and mix well then finish with chopped coriander and its ready to serve on top of your fried fish