Author: Rubia Zablon
About: Rubia Zablon is the executive chef at Hilton Garden Inn Gaborone. Rubia features in the book The Contemporary African Kitchen by Alexander Smalls and published by Phaidon.
2
Easy
15 minutes, plus 30 minutes’ marinating time
30 minutes
1. Place the salt, vegetable oil, lemon juice and crushed garlic in a large mixing bowl and submerge the whole fish in the marinade. Marinate for at least 30 minutes.
2. Heat the oil in a skillet (frying pan) to a high temperature, then reduce the heat, add the fish, and fry gently for 15 minutes, flipping it halfway through, until golden brown.
3. Reduce the heat to medium and add the onion and peppers. Sauté for 2 minutes until the onion is translucent. Add 1 t garlic paste and the tomato paste (purée), and sauté for another 1–2 minutes. Add the tomatoes, coconut milk, garam masala, tamarind paste or lemon juice, and salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 6–8 minutes. Finally, add the chopped coriander.
4. Place the fish on a serving plate covered with the sauce, and serve with ugali and vegetables on the side, if you wish.
Extracted with permission from The Contemporary African Kitchen by Alexander Smalls and published by Phaidon.
Photographer: Rich Kissi
