Sindhi Masala Fried Fish
- 1 – 2 fish, cleaned and cut into fillets (at least 4 large fillets or 8 small fillets)
- 1 tablespoon coriander seeds (sabit dhaniya)
- 2 teaspoon fennel seeds (saunf)
- 2 garlic cloves
- 2 tablespoon plain flour (maida)
- 1 tablespoon turmeric (haldi) powder
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 1 – 2 teaspoon garam masala – for garnish.
- Vegetable oil to fry
1. Grind coriander seeds (sabit dhaniya), fennel (saunf) and garlic cloves in a spice grinder. Alternatively, you can use
a mortar and pestle or a rolling pin. Set aside.
2. In a shallow plate, add the flour, turmeric (haldi), chili powder and the ground masala. Stir well with a fork.
3. Place the fish fillets in the masala mix. Coat on both sides and then keep aside.
4. Heat oil in a frying pan. The fish will be shallow fried so make sure there is about an inch of oil in the pan.
5. Test the oil by dropping a little piece of fish and make sure it sizzles and turns brown.
6. Carefully add the fish fillets and cook for 3-4 minutes on each side till it is cooked through. Be gentle when turning
it over to make sure it doesn’t break.
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com