Recipe: Perfect Simple deep fried fish with ugali and mchicha

Lydia Smith
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Recipe: Perfect Simple deep fried fish with ugali and mchicha
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Recipe: Perfect Simple deep fried fish with ugali and mchicha Delicious, fresh and tasty.

Simple deep fried fish with ugali and mchicha. The tilapia was cooked whole after removal of the gut and served whole. It was topped with sautéed kale and ugali on the side. This meal was very simply made with no spices except salt.

Make a thick paste for the fried fish by putting frying onions, tomatoes, tomato paste, coriander (dhania) and salt.

Add the fried fish to the thick paste.

Bring the water and salt to a boil in a heavy-bottomed saucepan.

You can have Simple deep fried fish with ugali and mchicha using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Simple deep fried fish with ugali and mchicha

  1. It’s 1 of Whole fish.

  2. You need of Salt and pepper.

  3. Prepare of Vegetable oil.

  4. You need 1/4 cup of Olive oil.

  5. It’s 2 of Lemon.

  6. It’s 1 tbsp of Chopped basil.

  7. Prepare 1 tbsp of chopped thyme.

  8. It’s 1 tbsp of chopped dil.

  9. You need of Brown ugali (https://cookpad.com/ke/recipes/7616983-brown-ugali?via=search&search_term=brown%20ugali).

  10. Prepare of Mchicha (https://cookpad.com/ke/recipes/7655102-mchicha?via=search&search_term=mchicha).

See great recipes for Ugali, fish & coconut milk mchicha@cocomchicha😮 too!

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.

Simple deep fried fish with ugali and mchicha step by step

  1. Combine the Olive oil, lemon juice and the chopped herbs to make the fish marinade.

  2. Brush the marinade over the fish and let sit for at least 10 minutes.

  3. Heat oil in a large skillet.

  4. Deep fry the fish till golden brown on both sides.

  5. Remove and let rest for about 5 minutes before serving.

  6. Enjoy with brown ugali and mchicha.

The fish is deep fried until crispy and coated with a thick tomato gravy.

See recipes for Ugali, Kales, Fried Fish, and Carrot chatni too.

You can access the recipe for the Fried Fish.

Heat the water with the pinch of salt in a sturdy pan.

When it's quite warm but not boiling hot, start to gradually add your maizemeal a little bit at a time whilst stirring with a wooden spoon.