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Coconut with fresh White Fish and fresh Prawns

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A 'cheffy' reader from Kilifi has forwarded two of her favourite recipes:

One with white fish and coconut, the other with prawns and coconut.

She confesses: 'I do love our local fresh green chillies with these two dishes,
but do take care not to over spice the delicate flesh of the fish or prawns'

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Fresh white fish cooked in coconut milk - serves four

500 g (one lb two oz) skinless, boneless, firm white fish fillets

half teaspoon ground turmeric

one teaspoon salt

one tablespoon olive oil

one onion, thinly sliced

two garlic cloves, finely chopped

one teaspoon finely grated fresh ginger

eight curry leaves

two or three small fresh red or green chillies, halved lengthways and deseeded

500 ml (17 fl oz/ two cups) thin coconut milk

250 ml (8˝ fl oz/ one cup) thick coconut milk

lime or lemon juice to taste

METHOD:
Wash the fish and pat dry with paper towel.
Rub over the combined turmeric and salt and set aside.
Heat the olive oil in a saucepan over medium heat.
Add the onion, garlic, ginger, curry leaves and chilli and cook, stirring constantly, until the onion has softened, being careful that it doesn’t brown.
Add the thin coconut milk and stir while it comes to simmering point.
Add the fish and simmer, uncovered, for 10 minutes.
Add the thick coconut milk and stir to heat through.
Remove the pan from the heat before adding the lime juice and salt to taste.
Serve with rice.

 

Fresh prawns prepared with coconut

one and a half pounds of large fresh prawns

half cup all-purpose flour

half cup cornstarch

one tea spoon salt

one and a half tea spoons white pepper

two tea spoons vegetable oil

one cup ice water

oil for deep frying

two cups short shredded coconut

half cup orange marmalade

quarter cup Dijon mustard

quarter cup honey

one small finely diced green chilly {with or without seeds - depending on heat desired)

four drops drops Tabasco sauce

METHOD:
Peel, devein and wash shrimp.
Dry well on paper towels.
Set aside.
In a bowl, mix all dry ingredients for batter.
Add two tea spoon oil and ice water.
Stir to blend.
To fry: heat oil to 350 in deep fryer or electric skillet.
Spread fresh grated coconut on a flat pan a little at a time, adding more as needed.
Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about four minutes.
Bake at 300 five minutes to finish cooking of the shrimp.

Serve with sweet and sour sauce.

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We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com   

 

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