KINGFISH IN COCONUT WITH HOT SWEET POTATO
2 cups coconut milk
4 slices kingfish or tuna steak
4 tbsp Rina sunflower oil
4 onions, thinly sliced
4 tomatoes, sliced
6 cloves of garlic, crushed
2 tsp ginger, crushede
1 bunch dania, chopped
Juice of a lemon
2 tsp cumin seeds
Fry the slices of fish until well browned on both sides, drain and set aside.
Fry the onions until nearly golden brown. Add the cumin and cook for 2 minutes then add tomatoes, garlic and ginger. Lower heat and continue to fry for a few minutes then pour in coconut milk and lemon juice.
Simmer for 10 minutes and add the dania at the end. Place the dish in a shallow platter and pour the coconut over them.
HOT AND SWEET POTATO
2 sweet potatoes
1 red chilli, finely chopped
Leaves from a few thyme sprigs, finely chopped
3 tbsp vegetable oil
Peel sweet potatoes and slice into inch long pieces. Keeping slices next to each other.
Mix together chilli, thyme and oil and rub into the slices. Reform slices back into the “potato” shape and place in foil paper.
Pour any remaining oil mixture over and seal the foil up. Bake at 220 degrees centigrade for 45 minutes.