This is a recipe for 13 people (hungry like the wolf). You’ll have to try this amazing coconut crusted fish. It is truly delicious!
You will need:
1 Kingfish /cheddar or whatever you want crusted
1-2 tablespoons of Salt
1 tablespoon of Cumin
1 tablespoon of Masala for fish
A little bit of Black pepper
1 tablespoon of Lemon juice
2 scoops of Flour
Freshly grinded Coconut flakes from 3-4 coconuts.
And a lot of cooking oil
Cut and filet the kingfish into 5 pieces. Add salt, spices, mustard and lemon juice.
Put 2 scoops of flour and some water in a bowl. Mix it thoroughly. It’s supposed to get a creamy quality without any chunks.
Put a lot of cooking oil in a frying pan. Turn on the heat.
While you are waiting for the oil to boil (he he), squeeze the excess of milk from the coconut flakes, and sprinkle them on a plate until it’s fully covered with coconut.
Turn the now spicy fish into the flour and water mixture. Then put it directly on the bed of coconut flakes. Cover the whole fish with coconut, first with your hands, and then by using a knife to pat it down, so it won’t break apart. It’s supposed to look like this:
Now the water is boiling. Turn down the heat.
Put the coconut-covered fish into the frying pan. Wait 1½ minutes. Turn it and wait another 1½ minutes.
When it’s ready it will have a golden hue, such as this:
And now for the vegetarians and/or cheese-lovers:
8 pieces of Cheddar are cut with a fishing line.
The same procedure as with the fish, except for three things:
Don’t turn off the heat, but rather speed it up. Otherwise the cheddar will melt and get spoilt. (Careful though)
Cook for 30 seconds on each side.
This dish is served with:
Salad with cucumber, onion and tomatoes. (A little bit of cumin, lemon, ketchup and salt.)
And a brown bean-sauce (Brown beans, cinnamon, salt, onion, coconut powder mixed with milk.)
And voilà! There you have it!
A tribute to Mwaka and Abdullah, who spread so much love and joy, thank you so much for everything that you give us!
Chakula kitamu sana!