The Masala coating added a nice 'bite' to the trout, and the lemon juice seemed to enhance the spicy flavours even moreWe usually just have leftovers or sandwiches and a salad for lunch, and then we eat our main meal at night. Sometimes though, I will cook a light lunch instead (then we tend to eat ‘lighter’ that night).
My husband comes home for an hour’s lunch each day (the staff go off) and we sit around the wooden kitchen table as a family and eat together. It’s a really nice time and I realize how lucky we are to be able to eat together, as a family, for lunch.
Sometimes it isn’t such a peaceful scene, though … what with the dogs begging on the kitchen floor beneath our feet (“Can’t the dogs just go outside while we eat ?!” says my husband “Zonde’s breath STINKS !”) and the odd cat trying to jump onto the table (“No more cats ! We’ve got enough ! This is SO unhygenic” says husband as he scoops Tessa off the counter top just as she’s about to take off for her ‘flight’ on to the dining table - and deposits her firmly outside). Then of course there’s our daughter, feeding herself and making a great mess whilst she’s at it …whilst licking the tops of the salt and pepper shakers and trying to climb on to the table ! You get the picture ….
I had some frozen Tanzanian trout fillets in my freezer and decided to use them yesterday. So yesterday was a “light cooked lunch” day - which made for a happy husband as he’ll settle for that over a sandwich any day !
A lot of Tanzanian people, especially those who live at the coast, traditionally cook their fish in a ‘Fish Masala’ spice mix. Lightly coated, quickly pan fried and served hot and fresh to the table, you really can’t beat the taste. So I decided to try this yesterday. Only instead of Fish Masala, I used Garam Masala, as it’s what I had in the house -:
East African Masala Coated Trout
250 gm Trout Fillets
1 Egg
3 heaped tbsp Flour
3 heaped tbsp Garam Masala*
1 tsp dried Garlic flakes
1 tsp Salt
Lemon Juice to serve
Butter for frying
Beat the egg well and pour it on to a dinner plate. Mix the flour, Garam Masala*, Garlic flakes and salt together until well blended and then spread out in a thick layer on a dinner plate. Put your pan on to heat, and add a little butter to it. Then dip each fillet in the beaten egg and then quickly toss in the flour/Masala mixture.
Place immediately in the hot pan of melted butter and cook on both sides until done. Squeeze a little lemon juice over each fillet before serving with a nice side salad and some buttered bread.
*The Garam Masala (powdered) mix which I used contained Coriander seeds, Cummin seeds, Cinnamon, Cloves, Black Pepper, Ginger and Bay Leaves.
My husband comes home for an hour’s lunch each day (the staff go off) and we sit around the wooden kitchen table as a family and eat together. It’s a really nice time and I realize how lucky we are to be able to eat together, as a family, for lunch.
Sometimes it isn’t such a peaceful scene, though … what with the dogs begging on the kitchen floor beneath our feet (“Can’t the dogs just go outside while we eat ?!” says my husband “Zonde’s breath STINKS !”) and the odd cat trying to jump onto the table (“No more cats ! We’ve got enough ! This is SO unhygenic” says husband as he scoops Tessa off the counter top just as she’s about to take off for her ‘flight’ on to the dining table - and deposits her firmly outside). Then of course there’s our daughter, feeding herself and making a great mess whilst she’s at it …whilst licking the tops of the salt and pepper shakers and trying to climb on to the table ! You get the picture ….
I had some frozen Tanzanian trout fillets in my freezer and decided to use them yesterday. So yesterday was a “light cooked lunch” day - which made for a happy husband as he’ll settle for that over a sandwich any day !
A lot of Tanzanian people, especially those who live at the coast, traditionally cook their fish in a ‘Fish Masala’ spice mix. Lightly coated, quickly pan fried and served hot and fresh to the table, you really can’t beat the taste. So I decided to try this yesterday. Only instead of Fish Masala, I used Garam Masala, as it’s what I had in the house -:
East African Masala Coated Trout
250 gm Trout Fillets
1 Egg
3 heaped tbsp Flour
3 heaped tbsp Garam Masala*
1 tsp dried Garlic flakes
1 tsp Salt
Lemon Juice to serve
Butter for frying
Beat the egg well and pour it on to a dinner plate. Mix the flour, Garam Masala*, Garlic flakes and salt together until well blended and then spread out in a thick layer on a dinner plate. Put your pan on to heat, and add a little butter to it. Then dip each fillet in the beaten egg and then quickly toss in the flour/Masala mixture.
Place immediately in the hot pan of melted butter and cook on both sides until done. Squeeze a little lemon juice over each fillet before serving with a nice side salad and some buttered bread.
*The Garam Masala (powdered) mix which I used contained Coriander seeds, Cummin seeds, Cinnamon, Cloves, Black Pepper, Ginger and Bay Leaves.
