Fish rice (wali wa samaki)

Instructions

1. Cut the fish into pieces, rub them with the lime juice and a pinch of salt, then let them rest for 10 minutes.
2. Rinse the rice under cold water until the water runs clear, then drain it.
3. Brown the fish in 1 tablespoon of oil, 2 minutes on each side, then set it aside.
4. In the same pot, sauté the sliced onions for 6 minutes, then add the crushed garlic and the diced tomatoes.
5. Stir in the tomato paste, turmeric, paprika and pepper, then simmer for 5 minutes.
6. Add the rice and stir for 2 minutes so it soaks up the sauce, then pour in the hot water and add the salt.
7. Lay the fish pieces on top, cover and cook over low heat for 20 minutes without lifting the lid.
8. Let it rest 5 minutes off the heat, then serve with lime wedges.