Samaki wa Kukaanga
2 to 3 tbsp ginger/garlic paste
1 tsp tandoori masala
1/4 tsp red chili powder
Salt to taste
1/2 tsp ground black pepper
Clean the fish and lightly slice the fish, giving the fish cuts not all the way through (mitai), if the slices are thin then don’t slice (mitai), this will help the fish obtain more flavour. Do it on both sides.
Next, mix all the other ingredients and marinate the fish, put the marinate in the cuts you made on the fish as well.
In a frying vessel, add some oil and heat the oil.
When the oil is hot, add the fish and fry.
When one side is cooked, gently flip the fish to the other side and cook the other side as well. Make sure both sides are well cooked.
When both sides are cooked, remove form the heat and place the fish on a plate with a paper towel on top to soak any access oil.
Note: Your oil should be hot enough so the fish doesn’t stick to the pan.
You should give the fish enough time to cook before flipping it to the other side, or if you turn the fish too soon, the fish will stick to the pan