Chop the fish fillets into smaller pieces
Blend them into a paste/a thick mass, using a mixer
Add all the ingredients for the marinade and keep covered for an hour. (For best results marinade the day before and leave in the fridge overnight)
Grease you palms with some oil roll the marinated fish into lemon sized balls
Heat oil in a wok and gently fry the fish balls for 2-3 minutes only.(do not overfry them, as they tend to become hard when overfried.)
Keep the fried fish balls aside
Blend all the ingredients listed under Peri Peri paste without any water
Heat 2 tablespoon oil in a wok
Add the Peri Peri sauce paste and sauté for 2-3 minutes on medium heat till the oil separates
Season with salt and mix well
When the mix starts leaving the sides of the pan, add the fried fish balls by gently tossing them in the curry
Add amount of water and bring it to a boil
Reduce heat and cook covered until the fish ball poof up in size and the curry thickens to your desired consistency
Before taking of heat add tomato paste and mix well
Garnish with chopped coriander leaves and serve hot with rice or any breads of your choice
