Recipe credit: Farzana Rasool
Marinate fish in:garliclemon juicesalt2 teaspoon Kashmiri chilli powder1 tablespoon Mochachos spice (hot)black pepper Aromat (a South African Spice) Crushed green chillies 1 teaspoon portuguese chicken spice2 tablespoons mayonaise2 tablespoons nandos pepper sauce 2 tablespoons calistos gold sweet peri peri sauce Marinate for about an hour
Fry fish in a nonstick pan with very little oil. Reserve the extra marinade. When the fish is almost completely cooked, add the remaining marinade and the sauce.
Sauce: About 2-3 tablespoons butterChives Crushed garlic About 2 tablespoons lemon juice 1 teaspooon Aromat (a South African Spice)Half a tin of coconut creamHeat on stove and add to fish when almost done.