Bouillon poisson bred mouroum

Ingredients:
500g fish (white and firm)
(Cleaned, gutted and sliced cross sectional)
ginger garlic paste
1 cup moringa leaves (brède mouroum)
1 onion & 4 garlic cloves (peeled and sliced)
1 tbsp vinegar
1 pinch turmeric powder (saffron)
Curry leaves
2 whole peeled tomotoes or canned
black pepper, salt and oil

Instructions:
Mix fish with 1 tbsp salt, 1 tbsp ginger garlic paste,a pinch of tumeric powder (saffron),Black pepper and 1 tbsp vinegar
Mix well to combine
Heat 2 cups oil over medium heat in a pan and fry fish (3 minutes each side)
Set aside
Separate moringa leaves from stems and wash gently under cold running water and set aside
Reduce oil in the pan to 5 tbsp, heat again over medium heat, add curry leaves, sliced onions and garlic
Sauté for 1 minute, then add 2 whole peeled tomatoes,1 tsp salt, 1 tbsp ginger garlic paste
Stir and sauté for another 2 minutes
Add 3 cups of water and leave on medium heat
When water starts to boil, reduce heat to minimum carefully place fried fish in soup
Cover and simmer for 10 minutes
Add moringa leaves and remove heat 20 seconds after