VEGGIE RICE & PAN FRIED FISH

INGREDIENTS

  1. 1/2 Kg fish
  2. 1 lemon
  3. 1 cup green peas
  4. 5 cloves garlic
  5. 2 Glasses rice
  6. Bell pepper
  7. 1 tomato
  8. 1 carrot
  9. Spices

METHOD

  1. Start with the rice. Rinse well to avoid having it stick on the sufuria.
  2. Chop the Tomato, Bell pepper and carrot into small cubes and put into 4 cups of salted boiling water (for the rice).
  3. As it cooks, boil the green peas(Minji) until halfway done.
  4. In a pan or sufuria. Fry the garlic until slightly brown then add in the pre-boiled peas. Fry in the garlic for 4 minutes or done to your liking. Spice with black pepper and some salt.
  5. In a cup, mix 1 cup of water with a spoonful of royco mchuzi mix.
  6. pour in a sufuria and bring to boil. Keep stiring so that it doesn’t stick. Boil under medium heat until you get a thick sauce around 7 minutes.
  7. Set aside to cool abit then add in the peas you had fried in garlic.
  8. Mix well then add two heaped spoonfuls of mayonnaise (More if you like it that way).
  9. blend all the mixture well and refrigerate for 30 minutes. If you ain’t got a fridge like me you can just let it cool.

Don’t forget the rice.

  1. For the fish fillet, slit it on the sides and flavor it with lemon juice, Black pepper and fish Masala.
  2. on a hot pan, heat some oil then put in the flavored fish fillets. Cook each side until golden brownish checking with a fork to ensure it cooks evenly.

Serve hot with the garlicky mayonnaise peas sauce

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