Step 1

Wash fish fillets and pat dry. Rub them with one teaspoon salt and one teaspoon curry.

Step 2

Place the fish on a grill-safe pan or tray that's been covered with foil. Cover, to keep the fish from drying out and refrigerate until ready to cook.

Step 3

Sauce: Chop half of the onion, along with the cloves of garlic, and sauté in vegetable oil until translucent.

Step 4

Chop one of the tomatoes and add to the same pan, along with the parsley, tomato paste, vinegar, lemon juice, water, remaining salt, and curry.

Step 5

Add cayenne pepper, if using. Stir until all the ingredients come together to form a nice, rich sauce. Simmer for approximately five minutes and set aside to cool.

Step 6

Slice the remaining onion and tomato. Remove the fish from the refrigerator and smother with the tomato sauce.

Step 7

Arrange the sliced tomatoes and onions on top of the sauce. I grilled the fish in a grill basket to achieve that classic smokey masgouf flavor, but you can also bake it in the oven.

Step 8

Heat your barbecue grill, and once hot, add the fish. Cook for approximately 10 minutes. Flip halfway through.

Step 9

Served with white rice, topped with the tangy tomato sauce.