The Swahili populations of the coast of Kenya and Tanzania like to cook fish in a variety of ways. The grill is certainly the most widely used, due to the ease of finding charcoal and the difficulty of the lower middle classes in obtaining gas or electric ovens. This method is used in particular with inland fish or crustaceans such as prawns and lobsters, or even squid.
Fried fish is another option, considered tasty and quick for those who use slices or fillets of fish.
In all ways, the spicy coastal cuisine, which has its origins in Indo-Arabic traditions, involves the essential marinating of fish.
Here is the classic recipe for Swahili fish croquettes for 4 persons.

Marinating: one tablespoon garlic and ginger paste (made by mincing garlic and ginger raw)
one tablespoon finely chopped onion
one tablespoon sweet paprika (Spanish paprika)
one teaspoon turmeric
one teaspoon cumin powder
two lemons, squeezed
2 tablespoons chopped coriander (alternatively, parsley)

300 g fish (snapper, grouper or other white flesh fish)
two mashed potatoes
2 lightly beaten eggs
Enough seed oil for frying

Marinate the fish with the above ingredients and after at least half an hour cook in a pan, covering for 15 minutes and adding a little water after a few minutes.
Once cooked, leave to cool.
In a separate bowl, mix the mashed potatoes and coriander with a pinch of salt and one or two more squeezes of lemon. Taste to see if the salt and lemon are sufficient.
Then add everything to the fish, take a handful of the mixture and shape it. Repeat the operation with all the morsels.
Dip them in egg and then roll them in breadcrumbs.
Repeat the operation until all the mixture has been shaped and breaded.
Heat the oil in a semi-deep frying pan.
Add the nuggets and fry them over a medium heat until golden brown, then pat dry before serving. To make the croquettes even tastier and more special, you can mix the breadcrumbs with grated coconut.