Put all your ingredients togetherFor the preparation Peel the potatoes cut them in half so that they cook faster and put them in water
Put them in a pan or sufuria with water add a pinch of salt and boil till ready but not disintegrating.you can also cover the pan to make it cook faster
Once that is done lets work on the fish in another stove put a pan with a little oil in it since we plan on shallow frying the fish
As we wait for the pan to become hot let's work on the fish it very simple.lay out three plates.cut the fish into manageable pieces in one plate.check for bones.season with salt and black pepper
Put 4 tablespoons of flour on another plate and dust the fish with the flour on both sides this will prevent it from sticking when you fry it
Do all this to all the fish pieces when done your oil will now be hot enough
Fry the fish till brown on both sides.turn when one side browns
As the fish is browning cut the tomatoes into half.deseed the tomato with a spoon.cut the tomato into smaller pieces
Cut the onion into smaller pieces and blanch in hot water to remove the tanginess
Remove the fish now it's ready,also check on the potatoes use a toothpick to prick them if they are soft they r ready.drain the water
Heat oil in a pan and shallow fry the potatoes just to get that brown crust on them as they cook finish on your salad cut the hoho and dhania and sprinkle lemon juice and a bit of pepper if desired
Serve the fish,potatoes n kachumbari with lemon slices on the side
