Recipe: Tasty Pan fried fish served with ugali, managu and terere

Pan fried fish served with ugali, managu and terere. We Kenyan's love our fish and why should we not? We get fresh Tilapia fish from Lake Victoria in the Nyanza province. This Fried fish with tomato gravy is served with a Kenyan staple, Ugali.

When oil is shimmering hot, carefully slide in half of the fish. See recipes for Stewed Lung fish (Kamongo) with ugali & managu too. Heat the oil in a saute pan or skillet over medium-high heat. You can have Pan fried fish served with ugali, managu and terere using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pan fried fish served with ugali, managu and terere

1. You need of Raw fish any type.
2. You need of Ginger crushed.
3. Prepare of Garlic crushed.
4. You need of Black pepper powder.
5. Prepare of Salt.
6. Prepare of Lemon juice.
7. Prepare of Turmeric powder.
8. You need of Shallow frying oil.

Remove the fish from the marinade and pat dry with paper towels. Fry the fish in the hot oil until browned on each side. Pan fried fish fillet Served with steamed rice,Chapati or Ugali GOAT Goat dhania stew Goat curry Fried Goat meat Served with steamed rice,Chapati or Ugali. All Main Meals served with Rice, Pilau, Ugali,Chapati or Chips and.

Pan fried fish served with ugali, managu and terere instructions

1. Wash the fish very well. Normally where I buy they remove the intestines and scales if it has this makes it easier for me. If it's fishes like tilapia, taffy, changu make some cuts on the fish.
2. Mix the garlic, ginger, salt, black pepper, turmeric powder and lemon juice together.
3. Smear the mixture on the fish. If it's tilapia like feed the cuts and the inside of the fish (where the intestines were and the head) with the mixture..
4. Heat the oil and shallow fry the fish until golden brown then remove from pan..
5. Serve with any thing from bread and mahamri for breakfast to ugali, rice and chapati for lunch or dinner.

A staple in Kenya, this polenta-like dish is also eaten in several other African countries. Maize flour is commonly used but in the western region, they prefer sorghum or millet flour. It is prepared using boiling water to form a semi-solid, dough-like thickness, then served with a meat stew and. But after trying it with different combinations, its ranking in my poll chart has tremendously increased. The recipe below makes use of a fresh tilapia fish and the best part is in the veges.

Share :