Thomas Allen, April 26, 2015
Ugali is a dish of maize flour, millet flour, or Sorghum flour cooked with water to a porridge- or dough-like consistency. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa
Fish Curry and Ugali recipe Servers : 4
Ingradients to prepare Fish Curry and Ugali
Any white fish filet (we used Alaskan cod), cut into one to two inch pieces :One lb
Lemon Juice : One Half lemon
Refined Oil : 1 tablespoon
(Yellow) Onion : Sliced lengthwise
Garlic paste : paste of 4 cloves
Meat Masala or Curry powder : Three tablespoon
Tomato puree : 14 oz
Fresh ground Peanut butter : 2 Tablespoon
Green bell pepper Sliced : 1
jalapeno Pepper Seeded and finly chopped : 2
Ginger peeled and thinly sliced :1 Inch
Coconut milk: 1 and 1/4 cup
Water : 1 Cup
Fish Sauce : 1 Table spoon
Directions to prepare Fish Curry and Ugali
How to make Ugali
Masa flour: 1/3 of the cup
(Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated from Spanish, it means “dough flour,” because the flour is made from dried masa, a dough from specially treated corn.)
Salt: to taste
Water : 1 cup
Boil the water and add the flour little by little and stir.
Stir properly until it has the consistency of the bread dough
Break Ugali in to small pieces and add in the above sauce.
Ready to Serve
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Just wondering did you first fry the fish before putting it in? I dnt seem to see the frying part on the recipe but the pic looks like its fried..kindly advise..