1. Scale and clean fish. Skin and boue.
2. Cut into 7.5cm.x3.75 cm pieces.
3. Graind the spices over fish and set aside.
4. Fry lightly.
5. Blanch and pulp tomatoes .
6. put fish in a pan with tomatoes whole about 15 to 20 minutes . The gravy should be very thick . Serve hot.
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