Recipe: Appetizing Pan fried fish served with ugali, managu and terere

Pan fried fish served with ugali, managu and terere. Normally where I buy they remove the intestines and scales if it has this makes it easier for me. Heat the oil and shallow fry the fish until golden brown then remove from pan. Serve with any thing from bread and mahamri for breakfast to ugali, rice and chapati for lunch or dinner.

When ready serve the ugali on a plate. Ugali and fried amaranth (terere). hake fish recipe. homemade bread. Bring the water and salt to a boil in a heavy-bottomed saucepan. You can cook Pan fried fish served with ugali, managu and terere using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pan fried fish served with ugali, managu and terere

You need of Raw fish any type.
Prepare of Ginger crushed.
It's of Garlic crushed.
Prepare of Black pepper powder.
You need of Salt.
You need of Lemon juice.
Prepare of Turmeric powder.
It's of Shallow frying oil.

Pan fry some sliced onions to golden brown for garnish. To present, place the pan fried ugali on plate, then place the cooked fish on. Pan fried whole fish is a dish commonly prepared by Chinese families. Pan fried fish is both simple to make and is a crispy, savory and delicious fish dish!

Pan fried fish served with ugali, managu and terere step by step

Wash the fish very well. Normally where I buy they remove the intestines and scales if it has this makes it easier for me. If it's fishes like tilapia, taffy, changu make some cuts on the fish.
Mix the garlic, ginger, salt, black pepper, turmeric powder and lemon juice together.
Smear the mixture on the fish. If it's tilapia like feed the cuts and the inside of the fish (where the intestines were and the head) with the mixture..
Heat the oil and shallow fry the fish until golden brown then remove from pan..
Serve with any thing from bread and mahamri for breakfast to ugali, rice and chapati for lunch or dinner.

A good pan frying fish that is readily available in markets is the porgy, sometimes called a bream or a scup. In this video I demonstrate a delicious way to make Managu(traditional greens). You can use the same guide to make any other greens that you may have. The twist is in using some milk to make them creamy which is a good substitute to using cream. To make it complete I serve it with Ugali which is. "Pan-frying fish in olive oil gives it a wonderfully crispy crust, and it's a divine light choice since you don't have to lather it in batter or "Here in Greece, we prefer small fish to fry without batter," Barbarigou says, opting for anchovies and sand smelts, as well as larger.