Step 1

In a dry pan, lightly toast the flaked almonds and pine nuts on a medium heat until slightly golden. Set aside

Step 2

Wash and drain the fish in a colander

Step 3

In a tray, add the flour, fish spices, turmeric, paprika, ground coriander and salt. Mix well and coat the fish fillets in the flour.

Step 4

In a wide deep pan, heat up the vegetable oil and then fry the fish fillets, shaking off any extra flour, until golden for around five minutes. Set aside

Step 5

In a separate pan, sauté the onion in a drizzle of mild olive oil. Then add the bell peppers, tomatoes, tomato concentrate, birds eye chilli and cook down for around ten minutes, pressing the tomatoes with the back of a wooden spoon

Step 6

Add the salt, spices (turmeric, paprika, ground coriander) and cilantro and sauté for another five minutes

Step 7

Add the fried fish fillets (skin side up) to the tomato relish and simmer on low heat for another few minutes

Step 8

Garnish with the toasted nuts. Serve with rice or fresh flatbreads.