Heat some oil in a large pan, add the chopped onion and fry until golden. Add grated carrot and chopped pealed tomatoes and stir. Mix the tomato paste with two cups of boiling water. Add the mixture to the pan. Add the spices and the bay leaves, lower the heat, put the lid and keep cooking.
Whip the egg with the lemon juice. Prepare a plate with white flour to dip the fish in. Heat some oil in a frying pan. Dip the fish in the egg and than in the flour. Shake off the excess flour and fry the pieces of fish. When all fish is fried, put it in the pan with a sauce and stir carefully. Cook the fish in the sauce for 20 min. on medium low heat. Serve hot with a boiled potato or cold with a simple salad.