Heat the vegetable oil in a wide, shallow pan over medium heat.

Add the crushed garlic and sauté briefly for about 1 minute until fragrant, being careful not to burn it.

Reduce the heat to low and add the sweet paprika, cayenne pepper, caraway seeds, and cumin. Stir constantly for 30 seconds to bloom the spices in the oil.

Stir in the tomato paste and cook for another minute to deepen the color and flavor.

Pour in the water, lemon juice, and salt. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the sauce thickens slightly.

Gently place the fish fillets into the pan, ensuring they are not overlapping. Spoon some of the sauce over the fish to coat them.

Cover the pan and simmer on low heat for 15-20 minutes, or until the fish is opaque and flakes easily with a fork.

Remove from heat, garnish generously with fresh chopped cilantro, and serve warm with challah or crusty bread for dipping.