Sprinkle salt and lemon juice over fish and let marinate for 30 minutes.
In the meantime, prepare sauce by peeling the tomatoes and placing them in a wide pot. Add salt, turmeric and soup mix and bring to a boil.
Mash cooked tomatoes (can use a potato masher), then add 2-3 cups boiled water to pot. Bring sauce to a simmer.
Rinse fish: if using tuna, rinse it first with boiling water and then with tap water; if using Nile perch, rinse it with tap water. Place fish in sauce in a single layer, then place chopped coriander, pepper strips and chopped garlic on top of fish. Bring fish to a boil.
In the meantime, thoroughly combine the oil and sweet paprika in a separate dish and add this mixture to fish. After fish has boiled for 10 minutes, reduce flame to simmer. Simmer fish about another 30 minutes.
Serve fish with sauce, hot or at room temperature.
Entrée From Estonia:
Turkey with Matzah Stuffing
Recipe courtesy of Larisa Simonova from Tallinn, Estonia
1 large turkey
For the stuffing:
10 pieces of matzah
1 1/2 cups of white wine
vegetable oil (for frying onions)
2 medium-sized onions, cubed
2 tablespoons of soup mix
1 stalk of celery, diced
10 rosemary twigs
1/4 to 1 cup of walnuts, chopped