Chef de haute cuisineMETHOD Serve SAMBALS
fry the fish until golden brown
remove the fish from the oil
add onions, crushed garlic and curry leaves
Turn onto low heat and add the Masala followed by the tomatoes
and a little hot water (to make a thick gravy)
add green pepper followed by the dried fish
Simmer for a few more minutes
Serve on a bed of
white rice with sambals
a. Sliced Banana rolled in desiccated
coconut
b. Finely chopped mint and green chili in plain yogurt
c. chopped chili, onion, tomato in vinegar and sugar mixture (to taste)
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Dried Snoek (cut into 20mm squares - pour boiling water over fish and allow to stand for 1 hour removing fish from water ready for frying)
salad oil
onions
crushed garlic
Curry leaves
Curry Masala
Can of tomatoes
Finely chopped green pepper
Salt