I once had an amazing fish in Hong Kong that was garnished with roasted peanuts and became a bit obsessed with the combination. I then read about a peanut and fish curry from Africa. It sparked my imagination and this is the result. It is sweet and sour and very delicious. For a different presentation, don’t cube the fish, instead just season whole fillets on both sides, pat dry, fry in a non-stick pan, then plate up, spooning the curry around.