Easy Fried Canned Tuna
There things in life you do not see yourself enjoying. For me canned tuna was one of those. I tasted it a long time ago and I really did not like it. I later resorted to taking the “flavoured” (for lack of a better word) one eg, mango salsa, thousand island, coronation etc. I stayed like this for years till some time in 2011 when I had dinner at my pal Liz’s house and she had made fried canned tuna with ugali that I really enjoyed. I remember thinking to myself that that was a new discovery but I did not think of it again till some time last year when I ate the same dish at my pal Mo’s house.
Now I’m not saying anything (-: but Mo’s tuna was delicious. She had put in some onions and tomatoes and fish masala. Then she served it with sukuma and ugali….. my GAWD that food was tasty and I just had to try it out myself. I remember I even borrowed her fish masala on that day I went to Kakuma town the next day and bought the tuna and that night I fell in love with the dish all over again.
To be honest my best is when I use Tropical Jaan chilli flakes tuna. Its amazing. HAPPY COOKING!!
Ingredients
- 1 canned tuna
- 1 medium onion (sliced)
- 1 large tomato or 2 small (chopped)
- 1 tablespoon crushed garlic
- 1 teaspoon chicken masala ( I use nature’s own)
- Small bunch of chopped dhania
- Salt, pepper and chilli to taste
Instructions
If your tuna is canned in oil open the can slightly and empty some of the oil into a pan and discard the rest. Use this oil to cook. Add in the onions and cook till translucent then add in the garlic till its aromatic.
Once the garlic is aromatic add in the tomatoes, fish masala, salt, pepper and chilli and cook till the tomatoes are soft then add in the Dhania cook for 2 mins then add in the tuna. Mix well and let to simmer for 3-4 minutes then serve with ugali.
HAPPY EATING!!
https://www.themothershipvillage.com/easy-fried-canned-tuna-2/
Curry Coconut Fish Parcels
It’s amazing how versatile food is. How one basic dish like fish or beef or chicken can be made in 1000’s of different ways. How condiments that you use like honey or a curry paste can also be made in 100’s of ways. All you need is the interest and the time to do a little research or to just try and see what you can discover. Well that is how I came across this dish in one of the issues of GoodFood Magazine.
It uses three basic flavours
Thai Red Curry, coconut milk and soy sauce
I put in some garlic and dhania(coriander) for extra flavor but also because I just love those two ingredients. This dish was fast to fix and it was super delicious. I hope you will love it as much as I did.
apply some lemon juice and garlic of the fillet and place it on a foil paper
spread the red curry paste, coconut milk and crush the dhania leaves with some garlic and leom juice and spread at the very top
Seal the foil by bringing up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
Bake for 10-15 mins and Voila!
Ooh have you heard of the new Hello Food website? It’s amazing for those days when you really cannot be bothered to make even a meal as quick as this one. They have a wide range of restaurants from Italian and Chinese to African and the best thing they deliver straight to your door step. Check them out here.
HAPPY COOKING!!
Ingredients
- 2 large tilapia fillets , about 125g
- 2 teaspoons yellow, green or red curry paste (i used red)
- 2 teaspoons coconut milk
- zest and juice 2 lemons , plus wedges to serve
- 2 tablespoons crushed garlic
- small bunch of dhania (coriander)
- 1 teaspoon soy sauce
- 2 tablespoons sweet chilli sauce
- 1 red chilli , sliced
Instructions
Heat oven to 200C. Tear off 4 large pieces of foil, double them up, then place a fish fillet in the middle of each.
Spread over the juice of one lime and one tablespoon of garlic. let it sit for about 5 mins then spread over the curry paste. Divide the coconut, lime zest and juice and soy between each fillet.
Crush the dhania leaves with the remaining garlic and spread over the fillets then bring up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
Put the parcels on a baking tray and bake for 10-15 mins. Serve the fish on coconut rice, drizzle over the chilli sauce and scatter with sliced chilli. Serve with veggies and lime wedges.
You can used dessicated coconut instead of coconut milk
You can also use lemon instead of the lime
Paprika Red Snapper with Red and Yellow Pepper Relish
I am getting a new appreciation for fish, maybe its because I am learning different ways of preparing it. I honestly really can not stand the fish sold by the street vendors; you know the kind that has been deep fried in oil that is weeks old, the one that makes the whole area wreak of some mutated species of fish. I actually prefer to buy my fish raw. Even on instances when I do buy from the Mamas on the streets I still get it raw then I go cook it my self. I’ll teach you how to cook that soon. For today let us cook some fillet.
So I went to the fish monger, I go to Aloha in Westlands, quite late in the afternoon and I couldn’t find any tilapia. For some reason that is the go to fish for most Kenyans, maybe it’s because it’s available in abundance. I got some red snapper. It’s quite tasty as well, just a little different in texture and taste from tilapia but it’s worth a try. I got this recipe in the February 2013 edition of BBC GoodFood (yes I’m that forward informed) and it was originally adapted from a book by Tom Aikens Easy. The original recipe asks for about 450ml of olive oil!!!! I felt this was way TOO much oil so I slashed it down 225 ml. I also used Spanish paprika instead of smoked paprika.
The recipe also calls for white wine vinegar; I did not have any so I substituted it for apple cider vinegar. I felt that the taste was a bit sour, but still tasty, and in future I would probably try plain water or fish stalk. HAPPY COOKING!!
Ingredients
- 150 ml olive oil
- 2 red onions, sliced
- 3 tablespoons minced garlic
- 1 tablespoon dried thyme
- 30 grams sugar
- 2 tablespoons course sea salt
- 4 red peppers, deseeded and cut into thin strips
- 4 yellow peppers, deseeded and cut into thin strips (if you like you could also add in some green peppers)
- 150 grams button mushrooms, slices
- 2 pinches paprika
- 1 red chilli, chopped
- 300 ml, white wine vinegar (if you do not like the sourness of vinegar try using either fish stalk or water)
- bunch of dhania (coriander) chopped
- 4 x 140 grams red snapper fillets (you could use any white fish fillet)
- 75 ml olive oil
- 4 large pinches of paprika
- 4 teaspoons minced garlic
- juice of 2 lemon
Instructions
Mix the juice of 1 lemon, the 4 teaspoons of garlic and some salt to taste. Smear this paste on the fillets and set aside.
Pour the 100 ml of oil in a pan over medium heat; add the onion, thyme, sugar, garlic and a pinch sea salt. Cook for 5-8 minutes. Do not let the onions color. Add in the peppers and mushrooms, remaining salt, paprika and chillies.
Cover with a lid and let the mixture sweat over a medium high heat for about 10 minutes. Stir often so that the peppers do not burn.
Once the peppers look sweated add the vinegar (or water or stalk) and bring to a boil over high heat until it has all evaporated. Set aside.
Whisk 25 ml of the olive oil with the paprika and brush the fillet with it. Add the remaining oil to a non stick frying pan and once hot add the fillets. Cook for about 4-5 mins then flip and cook for 2 mins. Squeeze the remaining lemon juice on top and serve over the relish.
https://www.themothershipvillage.com/paprika-red-snapper-with-red-and-yellow-pepper-relish/
