Fish Curry and Ugali

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

  1. Marinate the fish pieces with salt an pepper for half an hour
  2. Fry the onion, garlic and curry powder in a low flame.Once the onions are soft add tomato puree, fish sauce , water, coconut milk, ginger, Jalapeño, green pepper and peanut butter.
  3. Stir until it has become a consistant sauce like form. Cook till it become thick.
  4. Add the fish in to the sauce
  5. Cook the fish to 8 to 10 minutes in low flame.

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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