Ngege with Groundnut Sauce

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). This is another of Africa's many Peanut Sauce recipes, similar to Central Africa's Fried fish in Peanut Sauce.

Ingredients

 * salt and black pepper, to taste
 * one cup cooking oil
 * whole Tilapia (one per person), one to two pounds each; cleaned (or Tilapia fillets, or any fish)
 * one or two onions, finely chopped
 * one-half cup of Peanut butter (natural, unsweetened) or a homemade Groundnut paste made by grinding fresh roasted peanuts
 * one spoonful of curry powder (or any similar spice or spices)

Directions

 * 1) 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.
 * 2) If using fillets: Rub salt and pepper onto the fillets.
 * 3) Heat oil in deep frying pan until very hot. 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.
 * 4) 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.
 * 5) 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.
 * 6) Pour sauce over fish and onions. Serve with Ugali or rice.
 * 7) Variations: include tomatoes, green pepper, hot chile pepper, and/or garlic when frying the Onion.