Tilapia in Swahili sauce
Dec 06, 2007
UGANDA is well known for its abundant supply of Tilapia fish. This week, <b>Food Guide</b> ventured into City Royal Hotel opposite Shell Bugolobi and met with Chef Nahashon Atemba. He made us tilapia fillet in scrumptious Swahili sauce served with mashed potatoes and stir fried vegetables. It took n
UGANDA is well known for its abundant supply of Tilapia fish. This week, Food Guide ventured into City Royal Hotel opposite Shell Bugolobi and met with Chef Nahashon Atemba. He made us tilapia fillet in scrumptious Swahili sauce served with mashed potatoes and stir fried vegetables. It took no more than 20 minutes.
The portions prepared are for a family of five. Watch closely and learn how to spice up your dinner;
Ingredients
5 boneless Tilapia fillet slices
2 whole onions
3 cloves of garlic
250gms ginger
Turmeric powder
Cayenne peppers
Cloves
50gms Garam masala
A pinch of black pepper
A hint of Dhania
150gms of Tamarind juice
100gms of tomato concusse
½ cup of coconut milk
Soy sauce
Lemon juice
Salt
Vegetable oil
Preparation:
When making this dish, begin with a marinade for the fish. The marinade will comprise of a mixture of lemon juice, oil, salt and soy sauce sprinkled over the fillet as the pan gets hot.
After spreading the marinade over the fillet, place it on the pan and fry for no more than 5 minutes and leave to rest. On a separate pan, commence with the preparation of the Swahili sauce. With this, fry the onions together with garlic, ginger, turmeric, cayenne peppers, garam masala, tomato concusse and add some coconut milk.
As you cook on a slow fire, make sure the Swahili sauce is neither too thick nor should it run on the plate. The Swahili sauce takes an approximate 5 minutes to make.
Once it is ready, sprinkle the Swahili sauce over the tilapia fillet over a low fire to a simmering point. To ascertain that the fish is ready, slightly poke a fork or knife through it and the easier it is to slide through, the higher the chances that it is ready.
For the stir fried vegetables (turnips, snow peas, corn flower and carrots) boil them first and then stir fry with a little oil or with butter.
And for an improved taste, the soup got from the steamed vegetables can be poured into the Swahili sauce mixture as stock. For the mashed potatoes, prepare using a little milk, butter and an egg after the potatoes have been steamed.
Serving:
When serving this dish, first remove the fish from the pan and place across the plate with the Swahili sauce covering it almost completely. Then surround the fillet with the mashed potatoes (feel free to get creative with the presentation of the mashed potatoes) and the stir fried vegetables. You then use the Dhania to sprinkle over the whole dish and it is ready to be enjoyed. Bon a petit.
Compiled by Roger Mugisha
The portions prepared are for a family of five. Watch closely and learn how to spice up your dinner;
Ingredients
5 boneless Tilapia fillet slices
2 whole onions
3 cloves of garlic
250gms ginger
Turmeric powder
Cayenne peppers
Cloves
50gms Garam masala
A pinch of black pepper
A hint of Dhania
150gms of Tamarind juice
100gms of tomato concusse
½ cup of coconut milk
Soy sauce
Lemon juice
Salt
Vegetable oil
Preparation:
When making this dish, begin with a marinade for the fish. The marinade will comprise of a mixture of lemon juice, oil, salt and soy sauce sprinkled over the fillet as the pan gets hot.
After spreading the marinade over the fillet, place it on the pan and fry for no more than 5 minutes and leave to rest. On a separate pan, commence with the preparation of the Swahili sauce. With this, fry the onions together with garlic, ginger, turmeric, cayenne peppers, garam masala, tomato concusse and add some coconut milk.
As you cook on a slow fire, make sure the Swahili sauce is neither too thick nor should it run on the plate. The Swahili sauce takes an approximate 5 minutes to make.
Once it is ready, sprinkle the Swahili sauce over the tilapia fillet over a low fire to a simmering point. To ascertain that the fish is ready, slightly poke a fork or knife through it and the easier it is to slide through, the higher the chances that it is ready.
For the stir fried vegetables (turnips, snow peas, corn flower and carrots) boil them first and then stir fry with a little oil or with butter.
And for an improved taste, the soup got from the steamed vegetables can be poured into the Swahili sauce mixture as stock. For the mashed potatoes, prepare using a little milk, butter and an egg after the potatoes have been steamed.
Serving:
When serving this dish, first remove the fish from the pan and place across the plate with the Swahili sauce covering it almost completely. Then surround the fillet with the mashed potatoes (feel free to get creative with the presentation of the mashed potatoes) and the stir fried vegetables. You then use the Dhania to sprinkle over the whole dish and it is ready to be enjoyed. Bon a petit.
Compiled by Roger Mugisha