To cook the rice, begin by making the tomato sauce

In a pot, heat up a tbls of vegetable oil and sauté the garlic until golden brown, add the tomato paste and sauté for another minute or two. Now add the juiced tomatoes and salt and mix well to combine.

Allow the tomato sauce to cook for about 5 minutes over medium high heat. Turn heat off and set aside

In a rice cooker, add a tbls of ghee/butter and add the rice. Stir to combine. Add the tomato sauce and then add the water. You may use more or less of the water, depending on your rice. I usually add enough water to just cover the rice by about 1/2 an inch

Wash and Clean the fish and pat dry, set aside.

To make the marinade: using a mortars and pestle, grind the chilli, garlic and ginger to form a smooth paste. To this paste, add lemon juice,the tamarind paste salt, and cumin. Mix to combine

Add marinade to fish and allow to marinate for at least 15-20 minutes.

In an oven tray, arrange the fish and grill in an oven for 30 minutes (180 degrees Celsius).

Remove fish from oven and plate alongside the tomato rice.

Serve the dish with a simple tahini sauce and lime wedges.