Tilapia with Groundnut Sauce

Salt & Black Pepper, to taste
Cooking oil – 1 Cup
Fish (Tilapia) (one per person), one to two pounds each; cleaned (or Tilapia fillets, or any fish)
2 Onions, finely chopped
½ cup of Peanut butter (natural, unsweetened) or a homemade Groundnut paste made by grinding fresh roasted peanuts
1 spoonful of curry powder (or any similar spice or spices)
Method:
If using whole fish: Cut two or three slits into each side of the fish; rub salt and pepper into the slits and on the side of the fish. (Same Applies to ready Fillets)
Heat oil to very hot, in deep frying pan. Fry fish in hot oil, one side at a time, until fish is browned and crispy, turning once. Reduce heat and cover. Allow fish to cook a few more minutes until it is done. Remove fish from pan. Place fish in covered dish in warm oven.
Increase heat under frying pan. Fry the onions in the same pan, until fully cooked. Remove onions and place them over the fish. Reduce heat.
Add Peanut butter and curry powder (or other spices) to frying pan. Mix well with remaining oil. Reduce heat to very low. Slowly stir in enough water (about a cup) to make a smooth sauce.
Pour sauce over fish and onions. Serve with Ugali or rice.

Chef’s Tip: Variations, include Tomatoes, Green Pepper, hot chilli pepper, and Garlic when frying the Onion.
(Garlic is good for eliminating the Fishy Taste, for those not to keen on Fish)
You could use either Ngege or Tilapia.
Description: Ngege (Oreochromis esculentus, a kind of Tilapia) is commonly consumed throughout Africa's great lakes region. Lake Victoria was a famous source of Ngege until the Nile Perch was introduced and drove the Ngege to near-extinction (many Lake Victoria cichlids suffered the same fate).