Make a thick paste for the fried fish by putting frying onions, tomatoes, tomato paste, coriander (dhania) and salt.
Let it simmer for 5 minutes.
Add the fried fish to the thick paste.
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
Remove from heat and allow to cool somewhat.
Place the ugali into a large serving bowl. Wet your hands with water, form a ball, and serve.
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