Sudanese White Nile Fish

Ingredients:

1 kg fresh fish (preferrably nile perch), cleaned and cut into thick steaks

2 large onions, sliced into rings

120 ml oil

1 head garlic, peeled and crushed

3 green peppers, de-seeded and sliced

1 tsp salt

2 tbsp tomato paste

2 tomatoes, thinly sliced

1 bunch fresh coriander leaves, chopped

1 tbsp coriander seeds

1 tsp crushed black pepper

Juice of 1/2 lemon

200 g sultanas

200 g dried apricots

2 potatoes, peeled and chopped

1 carrot, peeled and thinly sliced

Cooking Instructions:

Add the oil and onion rings to a large pan and fry until just soft then add the garlic and two pinches of salt. Add the tomato paste and stir until the onion is golden. Now add the coriander seeds, black pepper and salt. Add the lemon juice and stir to combine before adding the fish to the pan. Place the green peppers and tomatoes on top of the fish and add the potatoes and carrot. Cook for 5 minutes then add the sultanas and dried apricots. Add the coriander leaves and a pinch of salt. Cover the pan and cook for approximately 20 minutes, or until the fish is done. Serve with rice or a Sudanese pasta bake.

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