INGREDIENTS
1 whole fish, two to four pounds (ask for a fish that will hold together on the grill)
1 or 2 teaspoons of freshginger
6 to 8 cloves of garlic
1 chilli pepper
3 cups coconut milk (canned is okay)
Tamarind paste or powder to taste (use just a little if you like, but you must use some)
1 teaspoon curry powder
Salt (to taste)
Cayenne pepper or red pepper (to taste)
METHOD
Clean fish, remove scales and tail.
Cut a long gash on each side of the fish. Grind together the ginger, garlic, and chile pepper, and salt until it forms a paste. Rub this mixture all over the fish, into the stomach cavity, and into the gash on each side. Cover and leave to sit for an hour or two.
In a saucepan stir together the coconut milk, tamarind, curry powder, salt and cayenne pepper.
Simmer the sauce over a low heat.
Place the fish on an outdoor grill (a metal grill basket with a hinged top is very useful); or cook the fish in the oven broiler. When fish is half
done begin spooning the sauce over the fish.
Spoon more of the sauce onto the fish each time you turn it. If using the broiler you might transfer the fish to the oven. Continue cooking
until fish is done.
Drink Cardamom Tea or Chai with the meal or afterwards.
Sanmarieh
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EastAfricanRecipes
Non-FictionHey guys.. I hope you pick some good recipes from this book. Some of the recipes are mine and some are not as I tried to get most of the East African recipes but of course they are many out there.. Can't get all of them though. I hope you enjoy...
