In a dry pan, lightly toast the flaked almonds and pine nuts on a medium heat until slightly golden. Set aside
To prepare the fish
Wash and drain the fish in a colander
In a tray, add the flour, fish spices, turmeric, paprika, ground coriander and salt. Mix well and coat the fish fillets in the flour.
In a wide deep pan, heat up the vegetable oil and then fry the fish fillets, shaking off any extra flour, until golden for around five minutes. Set aside
To make the relish
In a separate pan, sauté the onion in a drizzle of mild olive oil. Then add the bell peppers, tomatoes, tomato concentrate, birds eye chilli and cook down for around ten minutes, pressing the tomatoes with the back of a wooden spoon
Add the salt, spices (turmeric, paprika, ground coriander) and cilantro and sauté for another five minutes
Add the fried fish fillets (skin side up) to the tomato relish and simmer on low heat for another few minutes
To finish
Garnish with the toasted nuts. Serve with rice or fresh flatbreads.