What you will need:
1 whole fish (changu), cut into 4 pieces
Salt to taste
1 teaspoon garlic
1/2 cup white vinegar
Marinate the fish in the above ingredients and leave to stand for about 30 minutes. Discard the vinegar and pan-sear the fish in 3 tbsp of vegetable oil until golden on both sides. Set aside.
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In a pot over medium heat put in in the:-
Pan-seared fish
1 onion, diced
1 teaspoon garlic mince
2 tomatoes, diced
1 raw mango, cubed
1 teaspoon curry powder
Himalayan pink salt (optional), use any salt
2 cups water
Bring to a simmer, cover and cook for about 10 minutes or until the mangoes are soft. Serve with thick sticky coconut rice (mpunga) and a side of greens - we made coconut mboga ya kisamvu (cassava leaves) also known as sombe.